So, of course this begins with a mistake I made: forgetting to record a final gravity before adding fruit to a kettle sour. Oh yeah, and brewing notes blew away in the wind at the end of the brew, so I also have that going for me.
SG was around 1.052, FG was supposed to be 1.013.
I deliberately mashed high at 158; fermentation looked good, had it in the fermentor for a week, tasting it every day but never once thinking to take a reading. I dumped the trub and added the fruit, and instantly realized my mistake.
The gravity reading now is 1.030ish. The question is, would adding the fruit cause a big jump, or is it more likely to be underattenuated?
It was a lot of fruit- 3lbs for only about 4 gallons of wort.
OG 1.052 (actual)
FG 1.013 (target)
8 lb American - Pale 2-Row
1.2 lb American - Wheat
0.6 lb Flaked Oats
0.6 lb Belgian - Aromatic
0.25 lb Canadian - Honey Malt
0.6 lb Belgian - Unmalted Wheat
BIAB single infusion/158 90m
fermented with 05
SG was around 1.052, FG was supposed to be 1.013.
I deliberately mashed high at 158; fermentation looked good, had it in the fermentor for a week, tasting it every day but never once thinking to take a reading. I dumped the trub and added the fruit, and instantly realized my mistake.
The gravity reading now is 1.030ish. The question is, would adding the fruit cause a big jump, or is it more likely to be underattenuated?
It was a lot of fruit- 3lbs for only about 4 gallons of wort.
OG 1.052 (actual)
FG 1.013 (target)
8 lb American - Pale 2-Row
1.2 lb American - Wheat
0.6 lb Flaked Oats
0.6 lb Belgian - Aromatic
0.25 lb Canadian - Honey Malt
0.6 lb Belgian - Unmalted Wheat
BIAB single infusion/158 90m
fermented with 05
