carrotmalt
Well-Known Member
I don't know how cocoa powder affects gravity, but my OG was 1.053, and I got the same 1.023 reading after 6 days and again at day 10. (I even rocked the fermenter at day 6 to maybe rouse the yeast a bit.) I added the cocoa at the end of the boil, so all hydrometer readings have included the cocoa (if it makes a diff?).
Grain Bill:
9# Marris Otter
1# Chocolate
1# Crystel 60L
.5# Roasted Barley
Mash temp:
->started at 156 -> dropped to 155 after 30 minutes -> I stirred it and lost 3 degrees -> ended up 151 @ 60 minute mark.
According to this , that puts my attenuation around 57% and ABV at just < 4 (I was shooting for 5.2%). If the cocoa is adding gravity points, then my attenuation % will be higher, but I really thought my OG was on par with my normal 70%ish efficiency.
This was my first attempt at bottle harvesting yeast from 3 Sierra Nevada Pale Ales. I stepped it up in three steps and it had a nice krausen going and tasted/smelled good when I pitched it. It's been between 65 and 70 degrees since I pitched.
It tastes good, but I'm not sure if it's stuck or done. I'll leave it in primary for at least another week either way, but should I throw in some Notty or something?
Also, I was planning to add lactose when I transfer from primary, but I'm afraid it might be too sweet if I can't get it the FG lower.
Any words of wisdom?
Grain Bill:
9# Marris Otter
1# Chocolate
1# Crystel 60L
.5# Roasted Barley
Mash temp:
->started at 156 -> dropped to 155 after 30 minutes -> I stirred it and lost 3 degrees -> ended up 151 @ 60 minute mark.
According to this , that puts my attenuation around 57% and ABV at just < 4 (I was shooting for 5.2%). If the cocoa is adding gravity points, then my attenuation % will be higher, but I really thought my OG was on par with my normal 70%ish efficiency.
This was my first attempt at bottle harvesting yeast from 3 Sierra Nevada Pale Ales. I stepped it up in three steps and it had a nice krausen going and tasted/smelled good when I pitched it. It's been between 65 and 70 degrees since I pitched.
It tastes good, but I'm not sure if it's stuck or done. I'll leave it in primary for at least another week either way, but should I throw in some Notty or something?
Also, I was planning to add lactose when I transfer from primary, but I'm afraid it might be too sweet if I can't get it the FG lower.
Any words of wisdom?