shortyjacobs
Well-Known Member
Hi all,
I'm brewing the St. Paul Porter extract kit from NB. (Recipe at bottom of post). I used S-05. In 2.5 weeks, it has come down to 1.021 and stopped, (OG 1.052). This is only about 60% apparent attenuation. I was hoping to see 1.012ish, (75% apparent).
So, here's the thing. It tastes pretty damn good, (slight bite at the end, but I think that's what we were going for with all the hops)....but I also don't want a beer that only clocks in at 3.9 abv....(I know, I brew to drink good beer, not to get drunk....but still, feels like a waste to spend all this time and come up short, no?)
So, the main advice according to my search-foo is to re-pitch or rack onto a fresh healthy cake. I have a Centennial Blonde made with S-05 that will be coming due for a kegging in a week....If I rack onto its cake, will I have to wait another 3 full weeks to have a beer that doesn't taste "green"?
Basically, will an aged beer "green up" if racked onto an active cake? Or will it just attenuate more while staying nice and mellow?
Thanks!
(Edit: Recipe:
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.36 gal
Estimated OG: 1.053 SG
Estimated Color: 26.8 SRM
Estimated IBU: 47.4 IBU
Brewhouse Efficiency: - %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1 lbs Dark Dry Extract (17.5 SRM) Dry Extract 12.50 %
6 lbs Dark Liquid Extract (17.5 SRM) Extract 75.00 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.25 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6.25 %
1.00 oz Nugget [13.00 %] (60 min) Hops 46.6 IBU
1.00 oz Cascade [5.40 %] (1 min) Hops 0.8 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-05) Yeast-Ale
)
I'm brewing the St. Paul Porter extract kit from NB. (Recipe at bottom of post). I used S-05. In 2.5 weeks, it has come down to 1.021 and stopped, (OG 1.052). This is only about 60% apparent attenuation. I was hoping to see 1.012ish, (75% apparent).
So, here's the thing. It tastes pretty damn good, (slight bite at the end, but I think that's what we were going for with all the hops)....but I also don't want a beer that only clocks in at 3.9 abv....(I know, I brew to drink good beer, not to get drunk....but still, feels like a waste to spend all this time and come up short, no?)
So, the main advice according to my search-foo is to re-pitch or rack onto a fresh healthy cake. I have a Centennial Blonde made with S-05 that will be coming due for a kegging in a week....If I rack onto its cake, will I have to wait another 3 full weeks to have a beer that doesn't taste "green"?
Basically, will an aged beer "green up" if racked onto an active cake? Or will it just attenuate more while staying nice and mellow?
Thanks!
(Edit: Recipe:
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.36 gal
Estimated OG: 1.053 SG
Estimated Color: 26.8 SRM
Estimated IBU: 47.4 IBU
Brewhouse Efficiency: - %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1 lbs Dark Dry Extract (17.5 SRM) Dry Extract 12.50 %
6 lbs Dark Liquid Extract (17.5 SRM) Extract 75.00 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.25 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 6.25 %
1.00 oz Nugget [13.00 %] (60 min) Hops 46.6 IBU
1.00 oz Cascade [5.40 %] (1 min) Hops 0.8 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-05) Yeast-Ale
)