rodrigobologna
Member
Hello there.
There's the recipe for my 40 liters batch of Dry Stout:
Grain bill:
Pilsen 5.5 kg - 65.6%
Barley (Flaked) 1.75 kg - 20.9%
Barley (Roasted) 1 kg - 11.9%
Acidulated 0.14 kg - 1.7%
Mash Schedule:
25min @ 122ºF
60min @ 154ºF
Hop Additions:
Magnum 40g - 60 min
Tettnanger 20g - 25 min
Tettnanger 20g - 10 min
Now the problem:
In Brazil we have problems finding the right ingredients, so I went with 2 packs of US-05 that I had for a While, the "use before" date in the package was April 2011.
I proofed the yeast, wich made a nice, thick little Krausen within 20 minutes. so I thought that was not spoiled, then I pitched. the OG was 1.050 - I expected 1.045 @ 75%eff.
The lag time was about 6 hours, and it bubbled violently for 2 days @ 70º-72ºF, by the end of the third day, it was done bubbling. It took another 2 days for the krausen to fall back, and now - more than a week later - I got an SG of 1.020
Now the help:
Do you think that's done fermenting? It still looks really hazy/cloudy - but tastes really good, no signs of infection, autolisys or anything likely.
Should I pitch more yeast? I have a bunch of Nottingham hanging around that is all still good - That's all I can get for now.
Any thoughts?
Thank You guys
There's the recipe for my 40 liters batch of Dry Stout:
Grain bill:
Pilsen 5.5 kg - 65.6%
Barley (Flaked) 1.75 kg - 20.9%
Barley (Roasted) 1 kg - 11.9%
Acidulated 0.14 kg - 1.7%
Mash Schedule:
25min @ 122ºF
60min @ 154ºF
Hop Additions:
Magnum 40g - 60 min
Tettnanger 20g - 25 min
Tettnanger 20g - 10 min
Now the problem:
In Brazil we have problems finding the right ingredients, so I went with 2 packs of US-05 that I had for a While, the "use before" date in the package was April 2011.
I proofed the yeast, wich made a nice, thick little Krausen within 20 minutes. so I thought that was not spoiled, then I pitched. the OG was 1.050 - I expected 1.045 @ 75%eff.
The lag time was about 6 hours, and it bubbled violently for 2 days @ 70º-72ºF, by the end of the third day, it was done bubbling. It took another 2 days for the krausen to fall back, and now - more than a week later - I got an SG of 1.020
Now the help:
Do you think that's done fermenting? It still looks really hazy/cloudy - but tastes really good, no signs of infection, autolisys or anything likely.
Should I pitch more yeast? I have a bunch of Nottingham hanging around that is all still good - That's all I can get for now.
Any thoughts?
Thank You guys