andyp
Well-Known Member
I think I may be stupider than a 5th grader.
My Dark Mild. Partial-mash extract version of JZ's recipe.
I started with an OG of 1.038. I pitched a package of Safale S-04, rehydrated but no starter. Kept it between 66-68 for the last three weeks. Everything seemed fine. Tasted it, and was very optimistic. Bottled it today, and with the partially-filled last bottle took my FG, as I had forgotten to do it previously. 1.030! Bah! I never checked SG before then! I couldnt have run the risk of bottle bombs, and I didnt want to pour it away yet. So, I got a carboy ready again, opened all the bottles and vigArously poured them back in. Pitched in another sachet of S-04.
Questions:
1) Is the new oxygenation going to be a problem, since it had only fermented 0.008 down?
2) Is the high FG caused by my partial mashing at a higher temp (154-167 oops) (also added in some maris otter since I didnt have English extract). I assume that the ~1.5kgs of extract would have still fermented down further than 1.038-1.030 alone, regardless of the mini-mash additions.
3) Its no longer sitting on the old yeast cake, so I guess it should be ok to start again, but is this beer just going to suck anyway?
Oh man, and I thought this batch was going to rule.
My Dark Mild. Partial-mash extract version of JZ's recipe.
I started with an OG of 1.038. I pitched a package of Safale S-04, rehydrated but no starter. Kept it between 66-68 for the last three weeks. Everything seemed fine. Tasted it, and was very optimistic. Bottled it today, and with the partially-filled last bottle took my FG, as I had forgotten to do it previously. 1.030! Bah! I never checked SG before then! I couldnt have run the risk of bottle bombs, and I didnt want to pour it away yet. So, I got a carboy ready again, opened all the bottles and vigArously poured them back in. Pitched in another sachet of S-04.
Questions:
1) Is the new oxygenation going to be a problem, since it had only fermented 0.008 down?
2) Is the high FG caused by my partial mashing at a higher temp (154-167 oops) (also added in some maris otter since I didnt have English extract). I assume that the ~1.5kgs of extract would have still fermented down further than 1.038-1.030 alone, regardless of the mini-mash additions.
3) Its no longer sitting on the old yeast cake, so I guess it should be ok to start again, but is this beer just going to suck anyway?
Oh man, and I thought this batch was going to rule.