Hey folks, sorry to start yet another attenuation thread, but here goes...
I am new to AG brewing, and my third AG brew -- a brown porter -- is currently a few weeks into primary. I was shooting to mash in the 152-154 ballpark, but over the course of the mash the temp started to drop and so I goosed the burned a bit. However, I think the heat was really stratified, because as I stirred the mash, my temp readings jumped through the roof -- into the mid 160s. I immediately killed the burner and tried to get the temp down to my intended mash temp as quickly as possible via stirring, etc. I also did an extended mash, hoping to get some further activity at the right temp. I was afraid that I effectively mashed out halfway through the mash; however, my numbers came out OK (OG was in the 1.050s). [As an aside, I learned a lot from this experience, and my brewdays have gone much more smoothly since.]
For fermentation, I pitched one packet of S-04 and fermented at 68F for one week, then moved to ambient temp (approx 74F) for another week or so to clean up. At that point, I was down to 1.028. Knowing the tendency of this yeast to flocc out, I gently roused and checked back in another week: down to 1.024. I roused again and checked it last nite: still at 1.024.
So far it tastes great, if a little sweet. My gut tells me to pitch another packet of yeast to see if I can't get another ten points or so out of it. But I am afraid that in my mess of a mash, I failed to convert enough fermentable sugars and that it would be a waste of a yeast packet. Any thoughts?
If it helps, here's the mashbill:
7# maris otter
1.5# brown malt
1# crystal 60
.25# black patent
As always, thanks for the insight.
I am new to AG brewing, and my third AG brew -- a brown porter -- is currently a few weeks into primary. I was shooting to mash in the 152-154 ballpark, but over the course of the mash the temp started to drop and so I goosed the burned a bit. However, I think the heat was really stratified, because as I stirred the mash, my temp readings jumped through the roof -- into the mid 160s. I immediately killed the burner and tried to get the temp down to my intended mash temp as quickly as possible via stirring, etc. I also did an extended mash, hoping to get some further activity at the right temp. I was afraid that I effectively mashed out halfway through the mash; however, my numbers came out OK (OG was in the 1.050s). [As an aside, I learned a lot from this experience, and my brewdays have gone much more smoothly since.]
For fermentation, I pitched one packet of S-04 and fermented at 68F for one week, then moved to ambient temp (approx 74F) for another week or so to clean up. At that point, I was down to 1.028. Knowing the tendency of this yeast to flocc out, I gently roused and checked back in another week: down to 1.024. I roused again and checked it last nite: still at 1.024.
So far it tastes great, if a little sweet. My gut tells me to pitch another packet of yeast to see if I can't get another ten points or so out of it. But I am afraid that in my mess of a mash, I failed to convert enough fermentable sugars and that it would be a waste of a yeast packet. Any thoughts?
If it helps, here's the mashbill:
7# maris otter
1.5# brown malt
1# crystal 60
.25# black patent
As always, thanks for the insight.
