Jablestein
Well-Known Member
Hey all,
Currently have a Bourbon Vanilla Porter batch going in the carboy. It's been in for two weeks now. Last week I transferred it into a secondary carboy, racking it on top of the vanilla beans for flavor. When I took the gravity reading last week it was at 1.04-1.05 range. Since the transfer, there's been little to no activity in the carboy, and it appears as if there's almost 0 trub at the bottom even after a week. I took another sampling today and the gravity hasn't changed at all. I'm starting to wonder if maybe I should re-pitch another yeast to get it going again or if maybe I should just let it sit and condition. The initial flavor tastings I've done are pretty good, but I'm a little afraid of the end, post carbonated beverage having an off, highly sweetened flavor due to lack of fermentables actually...well...fermenting.
As a side note, we ended up using a British Ale Yeast instead of of the originally suggested American Ale yeast, which apparently has a higher tolerance for alcohol content. Not sure if this caused the issue or not. My post boil gravity was about 1.09, so I was guessing it would be a pretty high alcohol content beer when it was all said and done. I also soaked the vanilla beans with a single miniature bottle of vanilla vodka to sterilize and for flavor.
Currently have a Bourbon Vanilla Porter batch going in the carboy. It's been in for two weeks now. Last week I transferred it into a secondary carboy, racking it on top of the vanilla beans for flavor. When I took the gravity reading last week it was at 1.04-1.05 range. Since the transfer, there's been little to no activity in the carboy, and it appears as if there's almost 0 trub at the bottom even after a week. I took another sampling today and the gravity hasn't changed at all. I'm starting to wonder if maybe I should re-pitch another yeast to get it going again or if maybe I should just let it sit and condition. The initial flavor tastings I've done are pretty good, but I'm a little afraid of the end, post carbonated beverage having an off, highly sweetened flavor due to lack of fermentables actually...well...fermenting.
As a side note, we ended up using a British Ale Yeast instead of of the originally suggested American Ale yeast, which apparently has a higher tolerance for alcohol content. Not sure if this caused the issue or not. My post boil gravity was about 1.09, so I was guessing it would be a pretty high alcohol content beer when it was all said and done. I also soaked the vanilla beans with a single miniature bottle of vanilla vodka to sterilize and for flavor.