orangemen5
Well-Known Member
- Joined
- Sep 26, 2012
- Messages
- 394
- Reaction score
- 28
i brewed up the northern brewer bourbon barrel porter extract w specialty grains.
1lb english choc malt
.5 lbs english dark crystal
.5 english black malt
2lb wheat dme
6.3 lbs dark lme
1oz chinook
.5 us golding
.5 us golding
danstar windsor ale yeast
i did a full boil w this recipe because i have a 15 gal pot. i usually start w 6.5 gallons of water and boil down to 5.5. do hop schedule. chill w immersion chiller to 68deg in 20min. areate wort very well pitch reydrated yeast. everything went well till my hydrometer reading read 1.084. it was supposed to be 1.065. i noticed my water volume was lower than 5 gallons.maybe had 4-4.5 gals. i must have messed up my starting boil volume so i added another half gallon of water to fermenter didnt recheck the reading because i figured it was diluted now. i figured its about 1.072 now which didnt bother me me being a little high. left it in primary for 5 weeks and checked reading it was at 1.035. fermented at 66 degrees ambient temp by the way. i know danstar doesnt attenuate well but imwondering how to get this down a little lower. is 5 weeks to late to do anything? can i pitch more yeast? i have a pack of us-05 but i know its a beast and dont want to dry it out? any recommendations. thanks
1lb english choc malt
.5 lbs english dark crystal
.5 english black malt
2lb wheat dme
6.3 lbs dark lme
1oz chinook
.5 us golding
.5 us golding
danstar windsor ale yeast
i did a full boil w this recipe because i have a 15 gal pot. i usually start w 6.5 gallons of water and boil down to 5.5. do hop schedule. chill w immersion chiller to 68deg in 20min. areate wort very well pitch reydrated yeast. everything went well till my hydrometer reading read 1.084. it was supposed to be 1.065. i noticed my water volume was lower than 5 gallons.maybe had 4-4.5 gals. i must have messed up my starting boil volume so i added another half gallon of water to fermenter didnt recheck the reading because i figured it was diluted now. i figured its about 1.072 now which didnt bother me me being a little high. left it in primary for 5 weeks and checked reading it was at 1.035. fermented at 66 degrees ambient temp by the way. i know danstar doesnt attenuate well but imwondering how to get this down a little lower. is 5 weeks to late to do anything? can i pitch more yeast? i have a pack of us-05 but i know its a beast and dont want to dry it out? any recommendations. thanks