jmitchell3
Well-Known Member
Brewers!
Just in the middle of my first batch, and all seems to be well but I wanted to check in anyways.
Brewed a batch of Brewer's Best ESB on Saturday the 16th. OG was 1.054 (1.053, adjusted up to 1.054 for 68*F wort temp). Used Nottingham ale yeast, pitched dry at 68*F. The first day worked to drop the temps to 62-64*F.
Active fermentation seemed to drop off by Friday the 22nd, temps increased to a steady 66*F through today (Tuesday 11/26). Tested SG today, result was 1.018 (1.017 adjusted up for 66*F temp). The recipe target is 1.010-1.013.
Current attenuation I calculate at 66.7%, recipe indicated attenuation would be 75.9% (using 1.054 OG and target of 1.013 FG).
I know its only been 10 days, but there we are. Should I raise the temp another 2 degrees to facilitate flocculation? Any suggestions?
Thanks!
Jeremy
Just in the middle of my first batch, and all seems to be well but I wanted to check in anyways.
Brewed a batch of Brewer's Best ESB on Saturday the 16th. OG was 1.054 (1.053, adjusted up to 1.054 for 68*F wort temp). Used Nottingham ale yeast, pitched dry at 68*F. The first day worked to drop the temps to 62-64*F.
Active fermentation seemed to drop off by Friday the 22nd, temps increased to a steady 66*F through today (Tuesday 11/26). Tested SG today, result was 1.018 (1.017 adjusted up for 66*F temp). The recipe target is 1.010-1.013.
Current attenuation I calculate at 66.7%, recipe indicated attenuation would be 75.9% (using 1.054 OG and target of 1.013 FG).
I know its only been 10 days, but there we are. Should I raise the temp another 2 degrees to facilitate flocculation? Any suggestions?
Thanks!
Jeremy