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Old 11-03-2012, 12:29 AM   #1
jtums
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I have a porter that I was going to bottle this weekend after 3 weeks in primary but the gravity is 1.019 down from 1.055 safale 04 yeast. Should I go ahead and bottle, transfer to a secondary, or warm it up a bit and let it sit in the primary for another week?



 
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Old 11-03-2012, 01:41 AM   #2
menerdari
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I don't think another week will hurt it but I don't know how much lower it will go.
my last porter finished at 1.015.
what is your target?



 
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Old 11-03-2012, 02:13 AM   #3
jtums
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I would be happy with 1.015 or below. Everytime i use safale 04 its the same fg. I do like its properties but get better attenuation from coopers yeast which has good english properties also.

 
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Old 11-03-2012, 02:22 AM   #5
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Quote:
Originally Posted by Yooper View Post
A porter at 1.019 is fine, if it's still there in a few days. Then it can be bottled.
I admit I prefer my beers on the drier side, but 1.019 is still on the sweet for a 1.055 OG Porter.

It may be a decent beer, but would be too sweet for me.

 
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Old 11-03-2012, 02:25 AM   #6
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I bottled a robust porter last weekend that finished at 1.020 (OG was 1.062). I was a bit worried too, so I left it in primary for a total of 4 weeks. I also warmed it up over the coarse of the last two weeks. It never budged! It stayed at 1.020, so I bottled it up. I'm quite sure it was a result of mashing at 156F and an 8oz Malto Dextrin addition. I just sampled one, and it's sweeter than I would have liked. Such is life!
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Old 11-03-2012, 02:28 AM   #7
jchudon
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19 is very very sweet indeed for a 55 wort.
I'd go with a fresh pitch of yeast to get a couple points down.
With 1 packet of rehydrated US04 you could probably shave 4-5 points out of that.

IMO, this would bring your porter to an optimal FG.

enjoy the beer

 
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Old 11-03-2012, 03:25 AM   #8
jtums
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I did use 2lbs of specialty grains including smoked malt that might have kicked up the unfermentables?

 
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Old 11-03-2012, 05:03 PM   #9
Calder
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Quote:
Originally Posted by jtums View Post
I did use 2lbs of specialty grains including smoked malt that might have kicked up the unfermentables?
If you didn't mash the grain, the smoked malt will not have given you anything except for a smokey flavor.

Post your recipe if you want more input.

 
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Old 11-03-2012, 05:10 PM   #10
unionrdr
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You could've done without the maltodextrin. That would sweeten it up,since it's only 5% fermentable at the most. And I like the 15g cooper's ale yeast available from midwest & NB. That bigger packet works really well re-hydrated. It's also high flocculation,compared to medium for US-05. The fruity esters can be held to minimum when fermented at 64-66F.


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