shildebr
Well-Known Member
A couple weeks ago I brewed BM's Black Pearl Porter, OG around 1.065, including 4 oz of lactose and 8 oz of Maltodextrin.
I used 1 sachet of nottingham dry yeast instead of London Ale. When I got home I realized I should have pitched 2 sachets, but I only bought 1, so thats what I used.
I just kegged this beer yesterday, took a gravity reading and read about a 1.025. I think this is still pretty high. The lactose and MD should only add about 7 or 8 points to the FG right?
So, the beer is sitting at room temperature, sealed in the keg.
Should I add another packet of nottingham in there, attach an airlock to the IN side, and try to get another fermentation going for a week or so?
Typically, I would just leave the beer as is and not worry about it, but I've got 3 others on tap right now so I can stand to wait a little while to get this one as good as everyone says it is.
I used 1 sachet of nottingham dry yeast instead of London Ale. When I got home I realized I should have pitched 2 sachets, but I only bought 1, so thats what I used.
I just kegged this beer yesterday, took a gravity reading and read about a 1.025. I think this is still pretty high. The lactose and MD should only add about 7 or 8 points to the FG right?
So, the beer is sitting at room temperature, sealed in the keg.
Should I add another packet of nottingham in there, attach an airlock to the IN side, and try to get another fermentation going for a week or so?
Typically, I would just leave the beer as is and not worry about it, but I've got 3 others on tap right now so I can stand to wait a little while to get this one as good as everyone says it is.