Conan Stopped @ 1.018 on High Gravity Beer

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ultravista

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I brewed an imperial porter (1.093) two weeks ago, pitched a healthy 3L starter of Conan, and now it is resting at 1.018. It fermented at 68F.

At 1.018, it is still a bit sweet for my taste.

I was thinking about applying heat and bringing the carboy up to 72-75F in hopes to get a point or two. It is plausible that warming the yeast will drive further attenuation?

Summary:
  • OG: 1.093
  • FG: 1.018
  • EST Attenuation: 80%
  • Fermentation Time: 14 days
  • Fermentation Temperature: 68F
 
Sorry to tell you, but that puppy is likely done. You can try warming it up, it won't hurt anything, but at 80% aa, it's probably ready to package.
 
Yeah, I am leaning towards 'it won't do anything' but it won't hurt to warm it up a bit and let it finish for another week.
 
Yeah, 1.018 seems about right for this beer. You might get a point or two, but the beer will still be sweetish
 
I applied a heat belt yesterday, took it from 67F to 72F in a few hours. I noticed more airlock activity (off-gassing) later in the day. I'll leave it like this for a few days and take another reading.

Recipe Specifications
--------------------------
Boil Size: 6.99 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.085 SG
Estimated Color: 41.1 SRM
Estimated IBU: 35.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs 5.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 63.8 %
2 lbs 5.0 oz Barley, Flaked (Thomas Fawcett) (2.0 SRM Grain 2 12.0 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 3 3.9 %
12.0 oz Wheat, Flaked (1.6 SRM) Grain 4 3.9 %
11.0 oz Chocolate Malt (Thomas Fawcett) (508.0 S Grain 5 3.6 %
9.0 oz Crystal Extra Dark - 120L (Crisp) (120.0 Grain 6 2.9 %
7.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 7 2.3 %
6.0 oz Caramel/Crystal Malt - 110L (Bairds) (11 Grain 8 1.9 %
6.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 9 1.9 %
5.0 oz Crisp Pale Chocolate Malt (225.0 SRM) Grain 10 1.6 %
5.0 oz Kiln Coffee Malt (165.0 SRM) Grain 11 1.6 %
2.0 oz De-Bittered Black Malt (Dingemans) (550. Grain 12 0.7 %
1.00 oz Phoenix [8.00 %] - Boil 60.0 min Hop 13 20.5 IBUs
1.00 oz First Gold [7.50 %] - Boil 30.0 min Hop 14 14.8 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 15 -
1.0 pkg Vermont IPA (Giga Yeast #GY054) Yeast 16 -
4.00 oz Cacao Nibs (Secondary 3.0 days) Flavor 17 -
4.00 oz Coffee (Secondary 3.0 days) Flavor 18 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge 1.650 Ratio
Total Grain Weight: 19 lbs 4.8 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 7.96 gal of water at 160.8 F 152.0 F 60 min
 
84% AA out of that yeast is pretty impressive. Did the additional drop net you the profile you were looking for?
 
Yes it did. I have a 3 year old quad kegged that has plenty left in it - too sweet. If I recall, somewhere around 1.024. Too stubborn to dump it, it lingers on, takes-up space, and ages in my kegorator.

This dropping a bit means it is less sweet :)
 
Yes it did. I have a 3 year old quad kegged that has plenty left in it - too sweet. If I recall, somewhere around 1.024. Too stubborn to dump it, it lingers on, takes-up space, and ages in my kegorator.

This dropping a bit means it is less sweet :)

Take that quad out of the kegerator. It isn't helping the beer and it keeps you from putting a different one in its place. The quad may mature into something you like if you let it set warm. If it doesn't you haven't lost anything by taking it out.
 
Yes it did. I have a 3 year old quad kegged that has plenty left in it - too sweet. If I recall, somewhere around 1.024. Too stubborn to dump it, it lingers on, takes-up space, and ages in my kegorator.

This dropping a bit means it is less sweet :)

Well - if you want to get crazy you could try something like pitching a Brett like Where 'da funk from Omega. No brett funk but it sure would dry it out. If you are not drinking it after three years - why not? Right?
 
After 6 days at 72-74 f, gravity dropped to 1.014.

Yep, ramping a few degrees toward the end of the period is generally recommended by everyone (Zainasheff, Bamforth, Brulosophy, etc.) and I am glad it worked for you!

I was a bit dubious because of Conan's reputation for not attenuating fully.:mug:
 
This really pushed attenuation, >80%. Checking my brewing notes, I also did not aerate this wort prior to the yeast pitch. My O2 bottle is empty.

Despite the lack of forced O2, the yeast did a great job!
 
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