ColeBeer78
Well-Known Member
We brewed our 3rd batch of All-Grain 3 weeks ago. It's a Guinness Clone that was posted here. We hit all our Temps perfectly at dough in. Didn't have to adjust temps at all. We got a efficiency of 80% and pitched 4 packages of Nottingham yeast for a 10gallon batch (2 in each 6gallon carboy). Re-hydrated according to manufacture specs... Our OG was 1.052 right on target. Let it ferment in my chamber at 62* for 3 weeks. Airlock started within 12 hours and stopped after about a week. I never had a problem with fermentation of any of my PM batches, wine, or extract batches in the past so I decided to take a FG reading at bottling. Our FG was 1.028. I was looking more for a 1.016. After tasting the sample we decided to bottle regardless. Bottled with priming sugar to 2.2 volumes of Co. Should I be concerned with bottle bombs? I know there was a bad batch of Nottingham Yeast in the past. Could this be the problem? I'm lost.... Should i have not bottled and tried to raise temp in the chamber? I think this is the first and last time I'm gonna use dry yeast.
Thanks in advance!
Mike.......
Thanks in advance!
Mike.......