My Porter ended at 1.030 I was shooting for 1.018. I let it ferment for four weeks. My problem was I mashed to high, I was trying to hit 156 but when I checked my first runnings it was about 162.
I racked it to a keg last night to start carbing. This morning I was thinking about adding water to thin it out a bit.
Has anyone done this before?
156 for a Porter? This is just my thought, but why would you want to mash a Porter at 156? You're at the upper edge of good conversion and what youre going to end up with is more of a bock-like sweet finished product as opposed to that dry English porter feel you're going for.
In the Keg (1) -- Pecan Brown
In the Keg (2) -- Mosaic SMaSH
In the Keg (3) -- Centennial IPA