just a stuck ferment!
Haven't brewed since April, due to the heat. Made a PM Brown Porter Saturday. I had a problem getting the mash temperature right as the grain had been in the freezer and I didn't allow time for it to warm up. Break was good, no boil problems. Hit the OG (1.052, TG 1.015) and got full conversion per iodine test (I don't normally test, but given the temperature problem). Pitched a packet of Windsor (AHS recommended Muntons), knowing it would leave me with a sweeter brew.
Hit 1.020 in 36 hours. Same-o at 72 hours. Roused the yeast, nada, no action at all. As a test, I put an enzyme tablet in the sample tube, added some Turbo yeast and warmed it to 80F. No change this morning, still 1.020.
So, I'll let it clear and keg it. Nothing wrong with a sweet porter.
Haven't brewed since April, due to the heat. Made a PM Brown Porter Saturday. I had a problem getting the mash temperature right as the grain had been in the freezer and I didn't allow time for it to warm up. Break was good, no boil problems. Hit the OG (1.052, TG 1.015) and got full conversion per iodine test (I don't normally test, but given the temperature problem). Pitched a packet of Windsor (AHS recommended Muntons), knowing it would leave me with a sweeter brew.
Hit 1.020 in 36 hours. Same-o at 72 hours. Roused the yeast, nada, no action at all. As a test, I put an enzyme tablet in the sample tube, added some Turbo yeast and warmed it to 80F. No change this morning, still 1.020.
So, I'll let it clear and keg it. Nothing wrong with a sweet porter.