MrMadChemist
New Member
- Joined
- May 25, 2013
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Hello homebrew crew,
I am making a maple bacon coffee porter base on a recipe found on a Northern Brewer site (http://www.northernbrewer.com/connect/2011/12/bacon-beer-part-2/). My OG started around 1.08 without the syrup addition. The packaging on the Wyeast 1056 says its good for a starting grav around 1.06. I know i'm splitting hairs here but no matter how long I primary and/or condition I cant seem to shake off the last couple of points to hit a final gravity of 1.01x.
I was wondering with this batch if you think I should split the batch after the first week or so into two secondaries and pitch a little more yeast? I would probably go back into a single carboy for a 3rd round of conditioning to get the second rounds yeast out from under the wort. I know all of these transfers bring cleanliness and bacteria into the lime light as a concern going between carboys. Im down for the extra effort if this double pitch will take some of the sweetness out of the wort and convert it to alcohol since i plan to add some maple syrup after the fermenting is done.
Thoughts and ideas?
Thanks,
Eric
I am making a maple bacon coffee porter base on a recipe found on a Northern Brewer site (http://www.northernbrewer.com/connect/2011/12/bacon-beer-part-2/). My OG started around 1.08 without the syrup addition. The packaging on the Wyeast 1056 says its good for a starting grav around 1.06. I know i'm splitting hairs here but no matter how long I primary and/or condition I cant seem to shake off the last couple of points to hit a final gravity of 1.01x.
I was wondering with this batch if you think I should split the batch after the first week or so into two secondaries and pitch a little more yeast? I would probably go back into a single carboy for a 3rd round of conditioning to get the second rounds yeast out from under the wort. I know all of these transfers bring cleanliness and bacteria into the lime light as a concern going between carboys. Im down for the extra effort if this double pitch will take some of the sweetness out of the wort and convert it to alcohol since i plan to add some maple syrup after the fermenting is done.
Thoughts and ideas?
Thanks,
Eric