New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Third batch, London Porter




Reply
 
LinkBack Thread Tools Display Modes
Old 10-03-2012, 08:21 AM   #1
jcrusharr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Juneau, Alaska
Posts: 4
Default Third batch, London Porter

Hi all. Glad to have found a forum for home brew enthusiasts such as myself. I look forward to learning a lot from the more experienced brew masters.

My first batch was an American Pale that turned out really flat and I unfortunately got some of the yeast sludge in my bottling process. All dry malt extract.

The second I tried a liquid malt extract that just called for a timed boiling. It was a rich Belgian porter that I thought had too much of a wine taste and I wasn't a fan. I had a friend who was a fan though, so that bolstered my confidence.

Tonight, I bottled a London Porter which I have high hopes for. The color was brown/red as described. I'm a little worried about the ABV. If I read it right, it is showing 9.8%. Is that normal for a London Porter?

My next adventure is going to be an IPA.



__________________
jcrusharr is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 09:08 AM   #2
olefattguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Gothenburg, Sweden
Posts: 46
Liked 12 Times on 10 Posts
Likes Given: 13

Default

Wow, 9.8% ABV is a bit on the heavy side for a London Porter IMHO. That sounds more like it's an Imperial Porter.

http://en.wikipedia.org/wiki/Porter_(beer)
"Early London porters were strong beers by modern standards. Early trials with the hydrometer in the 1770s recorded porter as having an OG (original gravity) of 1.071° and 6.6% ABV."



__________________
olefattguy is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 09:49 AM   #3
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

How did you read your hydro? For you abv you need to know your starting gravity and you finishing gravity. Subtract the starting from the finishing multiply the difference by 131 to get your ABV.

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 01:15 PM   #4
WoodlandBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,672
Liked 115 Times on 112 Posts
Likes Given: 54

Default

It could be the hydrometer. Make sure it reads 1.000 in room temperature water. It could also be high fermentation temperatures resulting in over attenuation of the beer for the style. London beers, IMHO, are about the malty sweet. Using a low attenuating yeast in a water bath (swamp cooler) near the low end of the temperature range will help with this.

__________________

The 2nd edition is now available: Brewing Engineering
BLOG: Brewing Boiled Down Brewing science for those of us without a Ph.D

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 09:48 PM   #5
jcrusharr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Juneau, Alaska
Posts: 4
Default

Quote:
Originally Posted by beerman0001 View Post
How did you read your hydro? For you abv you need to know your starting gravity and you finishing gravity. Subtract the starting from the finishing multiply the difference by 131 to get your ABV.
The math I was given with the BrewCraft USA kit was OG - FG / .0075.

I measured my OG at 1.100. FG was 1.026.

Needless to say...I was off on both by a lot.

OG is 1.061 and FG 1.014

My stove is a pain to boil on with large amounts of water. Is it okay to cut down the amount of water to make the wort?
__________________
jcrusharr is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 09:57 PM   #6
guldalian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: St. Louis, Missouri
Posts: 204
Liked 11 Times on 8 Posts

Default

Quote:
Originally Posted by jcrusharr

The math I was given with the BrewCraft USA kit was OG - FG / .0075.

I measured my OG at 1.100. FG was 1.026.

Needless to say...I was off on both by a lot.

OG is 1.061 and FG 1.014

My stove is a pain to boil on with large amounts of water. Is it okay to cut down the amount of water to make the wort?
If you use less water but the same amount of fermentables you will just end up with more concentrated wort, hence the OG 1.100. Stronger beer, but lower volume means less of it. plus you need a yeast starter for gravity that high. It does sound delicious though.
If you are topping off after the boil, that just means less hop utilization and darker wort, but most people do that anyway.
__________________
guldalian is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 10:21 AM   #7
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

How much wort did you put in the fermenter? How much did the kit say you where suppose to have?

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 11:02 AM   #8
jcrusharr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Juneau, Alaska
Posts: 4
Default

The wort calls for 3 gallons, which is what I used.

__________________
jcrusharr is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 12:35 PM   #9
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

Where you suppose to top off to 5 gal in the fermenter?

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 12:40 PM   #10
jcrusharr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Juneau, Alaska
Posts: 4
Default

Yeah. Dump in the wort and bring up the fermenter to 5 gallons.



__________________
jcrusharr is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
London Porter Extract Recipe bradford0113 Beginners Beer Brewing Forum 3 01-26-2012 02:29 PM
Low FG for AHS London Porter bredstein Beginners Beer Brewing Forum 1 12-15-2011 06:07 AM
Secondary or not on a London Porter Clone? chavatj Beginners Beer Brewing Forum 2 05-17-2011 01:37 AM
My 4th Batch Porter HELP! WayneTree Beginners Beer Brewing Forum 4 05-13-2010 08:00 PM
Second Batch: Pumpkin Porter mavandeh Beginners Beer Brewing Forum 0 11-07-2009 07:20 AM