mod_critical
Member
- Joined
- Jul 21, 2008
- Messages
- 5
- Reaction score
- 0
I recently made a Porter and wanted it on the sweeter side. I mashed around 156 and used a lower attenuation yeast (app 71 - 75% wyeast London Ale III)
I checked the gravity as I kegged it yesterday and was surprised to see it had only hit about 65% attenuation (I have yet to have a stuck fermentation) The OG was 1.063 and dropped to 1.022.
So I tried the beer after hooking up CO2 and WOW! It was really good, super sweet and malty like I wanted it. I usually like a more effervescent beer but I enjoyed a couple glasses of my new porter at room temperature and uncarbonated because it was just so thick and sweet.
Okay so my question: Is there some way I can ensure a lower attenuation again when brewing this in the future? I know the hotter mash helps, but I have yet to have one with this high of an FG. The other thing I think is I may not have hit it for very long with the oxygen tank. That should help too but does anyone know of a way to measure or accurately predict how much I have oxygenated the wort (I just go by time but actual oxygenation varies if the can is running low.)
Any help appreciated! Thanks!
I checked the gravity as I kegged it yesterday and was surprised to see it had only hit about 65% attenuation (I have yet to have a stuck fermentation) The OG was 1.063 and dropped to 1.022.
So I tried the beer after hooking up CO2 and WOW! It was really good, super sweet and malty like I wanted it. I usually like a more effervescent beer but I enjoyed a couple glasses of my new porter at room temperature and uncarbonated because it was just so thick and sweet.
Okay so my question: Is there some way I can ensure a lower attenuation again when brewing this in the future? I know the hotter mash helps, but I have yet to have one with this high of an FG. The other thing I think is I may not have hit it for very long with the oxygen tank. That should help too but does anyone know of a way to measure or accurately predict how much I have oxygenated the wort (I just go by time but actual oxygenation varies if the can is running low.)
Any help appreciated! Thanks!