Pickngrin
Well-Known Member
I brewed a porter a couple of weeks ago with the following grain bill:
8 # British 2-row
1.2 # Maris Otter
1 # Crystal 60L
.75 # Chocolate malt
.25 # Black patent malt
I mashed in my 10 gallon Rubbermaid cooler. I used a new Pyrex digital thermometer, which showed 151 degrees. I have since found that it reads 1-2 degrees higher than actual temp. OG was about 1.054. I used Wyeast 1272 (American Ale II) and fermented in my basement (roughly 65 degrees). Final gravity checked several times before racking to the keg) was 1.022. I don't have an aquarium stone or oxygen bottle or anything and aerate the low-tech way (ie, splashing). Is this likely my reason for the high FG?
I recently had another high FG ale (using the same yeast) but the guy at the LBHS told me perhaps it was due to lack of conversion on that brew.
Any ideas/suggestions?
Thanks
8 # British 2-row
1.2 # Maris Otter
1 # Crystal 60L
.75 # Chocolate malt
.25 # Black patent malt
I mashed in my 10 gallon Rubbermaid cooler. I used a new Pyrex digital thermometer, which showed 151 degrees. I have since found that it reads 1-2 degrees higher than actual temp. OG was about 1.054. I used Wyeast 1272 (American Ale II) and fermented in my basement (roughly 65 degrees). Final gravity checked several times before racking to the keg) was 1.022. I don't have an aquarium stone or oxygen bottle or anything and aerate the low-tech way (ie, splashing). Is this likely my reason for the high FG?
I recently had another high FG ale (using the same yeast) but the guy at the LBHS told me perhaps it was due to lack of conversion on that brew.
Any ideas/suggestions?
Thanks