heyjaffy
Well-Known Member
I working on a batch of Austin Home Brew's ESB and not sure I'm hitting an appropriated final gravity. The recipe is (from memory, I don't have it in front of me):
* 7 lbs. LME
* .5 lbs. malto detrin
* 1.5 lbs. specialty/steeping grains
* couple ounces of some hops
Recipe adjustment:
* 14 oz. "Brewvint Alcohol Boost" - 55% maltose 45% glucose meant to raise ABV 1%
The target starting gravity for the kit without the alcohol boost was 1.054 - I hit 1.063 with the booster, and pitched Muntons Premium Gold dry yeast and saw active fermentation within 8 hours, which carried on strong for about 48 hours before tapering off.
Expected final gravity for the kit without the alcohol boost is 1.015 - I've been stuck at 1.02 for the past 3 days (days 12 - 14 in primary) where I was expecting to get to 1.017 or so. I'm not sure if this is appropriate attenuation for this yeast given the OG. It tastes like beer (I'm happy about that), maybe slightly on the sweet side, though I haven't had an ESB in quite some time and I've never had ESB warm, straight out of the fermenter, so I don't know if I've really hit the expected flavor profile.
Can anyone comment as to whether this looks like appropriate attenuation or if maybe I should give the yeast cake a stir and maybe warm things up a bit to try to knock it down a few more points? As it doesn't taste terrible at this point, I could be inclined to just toss it in a keg and drink it - any reason not to just do that?
* 7 lbs. LME
* .5 lbs. malto detrin
* 1.5 lbs. specialty/steeping grains
* couple ounces of some hops
Recipe adjustment:
* 14 oz. "Brewvint Alcohol Boost" - 55% maltose 45% glucose meant to raise ABV 1%
The target starting gravity for the kit without the alcohol boost was 1.054 - I hit 1.063 with the booster, and pitched Muntons Premium Gold dry yeast and saw active fermentation within 8 hours, which carried on strong for about 48 hours before tapering off.
Expected final gravity for the kit without the alcohol boost is 1.015 - I've been stuck at 1.02 for the past 3 days (days 12 - 14 in primary) where I was expecting to get to 1.017 or so. I'm not sure if this is appropriate attenuation for this yeast given the OG. It tastes like beer (I'm happy about that), maybe slightly on the sweet side, though I haven't had an ESB in quite some time and I've never had ESB warm, straight out of the fermenter, so I don't know if I've really hit the expected flavor profile.
Can anyone comment as to whether this looks like appropriate attenuation or if maybe I should give the yeast cake a stir and maybe warm things up a bit to try to knock it down a few more points? As it doesn't taste terrible at this point, I could be inclined to just toss it in a keg and drink it - any reason not to just do that?