Brewed Ed's Porter on 11/14/09 O.G.=1.067... It started with a massive blowoff, and continued fermenting at 68 deg for almost 2 weeks. To my surprise when I checked the SG 13 days later it was only down to 1.030. I warmed it up to 71, roused the yeast (several times) and let it sit for a week... No change in FG.
Finally yesterday I bottled my pale ale which used the same DME, and same batch of notty as my porter. It went from 1.059 to 1.012 in 3 days, so I figured racking the porter onto the cake would be a sure thing.
I warmed the porter back up to 68 (it had been sitting at 60 deg for about a week) and racked it onto the cake. I started seeing airlock activity within a few hours. The airlock was no longer bubbling when I woke up this morning, and when I took a gravity reading ~30 hours after racking the gravity had only dropped to 1.028.
Is there anything else I can do? I'm sure I aerated it sufficiently, and my technique is pretty consistent at this point, so I can't think of anything that I would have done wrong... Especially when a beer I made 6 days later using the same ingredients attenuated so well. This was a very expensive brew, and right now I have a very very sweet, high calorie, medium alcohol porter
Here is the recipe:
6.5 lb DME
1.5 lb chocolate
0.5 lb flaked barley
.25 lb black patent
.06 lb roasted barley
0.5 lb malto-dextrine
11g Nottingham
Finally yesterday I bottled my pale ale which used the same DME, and same batch of notty as my porter. It went from 1.059 to 1.012 in 3 days, so I figured racking the porter onto the cake would be a sure thing.
I warmed the porter back up to 68 (it had been sitting at 60 deg for about a week) and racked it onto the cake. I started seeing airlock activity within a few hours. The airlock was no longer bubbling when I woke up this morning, and when I took a gravity reading ~30 hours after racking the gravity had only dropped to 1.028.
Is there anything else I can do? I'm sure I aerated it sufficiently, and my technique is pretty consistent at this point, so I can't think of anything that I would have done wrong... Especially when a beer I made 6 days later using the same ingredients attenuated so well. This was a very expensive brew, and right now I have a very very sweet, high calorie, medium alcohol porter
Here is the recipe:
6.5 lb DME
1.5 lb chocolate
0.5 lb flaked barley
.25 lb black patent
.06 lb roasted barley
0.5 lb malto-dextrine
11g Nottingham