Thor
Well-Known Member
I need to know whether sufficient additional fermentation, and thus sufficient decrease in SG, is likely after the observable (bubbling) fermentation stops.
DETAILS
I brewed a Sierra Porter clone last weekend with specialty grains, DME and LME (plus various hops). In case it's relevant, the recipe follows. I aerated this pretty well, or at least I think I did, by pouring the wort aggressively between the kettle and primary several times once cooled.
Target OG was 1.062, and mine ended up at 1.069, even though I measured ingredients using a digital scale and with care. It bubbled for about 2 - 2 1/2 days using Wyeast 1056 and at 68-70 degrees F. Bubbling stopped Monday night some time, and krausen is gone.
Now the SG is about 1.035, well above the target of 1.018. Even assuming the FG would be higher than target (because it started above the OG target), I assume a fair amount of additional fermentation is needed. Is SG likely to decrease notably, or might it be stuck?
I'll continue to measure SG every day or so, but I wonder whether others have seen SG drop substantially despite a lack of active bubbling?
The recipe, FYI (from Beer Captured):
US 80°L Crystal Malt, 10 oz
US Chocolate Malt, 10 oz
US Black Malt, 4 oz
Alexanders Pale Malt Extract Syrup, 4 lb
Muntons Extra Light Dry Malt Extract, 3.5 lb
Malto Dextrine, 8 oz
Nugget hops @ 12% AA - bittering - 6 HBU, 1/2 oz
Centennial @ 10% AA - bittering - 5 HBU, 1/2 oz
Cascade hops flavoring, 1/4 oz
Irish Moss, 1 tsp
Wyeast 1056 American Ale
Appreciate the feedback!
DETAILS
I brewed a Sierra Porter clone last weekend with specialty grains, DME and LME (plus various hops). In case it's relevant, the recipe follows. I aerated this pretty well, or at least I think I did, by pouring the wort aggressively between the kettle and primary several times once cooled.
Target OG was 1.062, and mine ended up at 1.069, even though I measured ingredients using a digital scale and with care. It bubbled for about 2 - 2 1/2 days using Wyeast 1056 and at 68-70 degrees F. Bubbling stopped Monday night some time, and krausen is gone.
Now the SG is about 1.035, well above the target of 1.018. Even assuming the FG would be higher than target (because it started above the OG target), I assume a fair amount of additional fermentation is needed. Is SG likely to decrease notably, or might it be stuck?
I'll continue to measure SG every day or so, but I wonder whether others have seen SG drop substantially despite a lack of active bubbling?
The recipe, FYI (from Beer Captured):
US 80°L Crystal Malt, 10 oz
US Chocolate Malt, 10 oz
US Black Malt, 4 oz
Alexanders Pale Malt Extract Syrup, 4 lb
Muntons Extra Light Dry Malt Extract, 3.5 lb
Malto Dextrine, 8 oz
Nugget hops @ 12% AA - bittering - 6 HBU, 1/2 oz
Centennial @ 10% AA - bittering - 5 HBU, 1/2 oz
Cascade hops flavoring, 1/4 oz
Irish Moss, 1 tsp
Wyeast 1056 American Ale
Appreciate the feedback!