motobrewer
I'm no atheist scientist, but...
I brewed this porter on Jan 2:
7.5lb 2-row
3.5lb munich
0.5lb each chocolate, c60L, black patent
mashed at 154F for 75 minutes. 2 batch sparges with 180F water. 1.055 OG.
had a 1L starter of WLP001 that I decanted and pitched.
next morning there was a 1/4" krausen (see this thread for pics) which never got bigger. at day 4, krausen fell completely. So day 5 i took a reading, 1.010. Ok, i guess its done? Day 6 krausen re-formed to 1/4". Day 7 took another reading, 1.009.
What is going on? How is this going so low? Temps were 66-68 during fermentation, now its around 65 (all brewmometer readings).
Both hydro samples tasted pretty good. Can I add maltodextrine then I rack to keg? Procedure same as bottling sugar (boil in water)?
thanks!
7.5lb 2-row
3.5lb munich
0.5lb each chocolate, c60L, black patent
mashed at 154F for 75 minutes. 2 batch sparges with 180F water. 1.055 OG.
had a 1L starter of WLP001 that I decanted and pitched.
next morning there was a 1/4" krausen (see this thread for pics) which never got bigger. at day 4, krausen fell completely. So day 5 i took a reading, 1.010. Ok, i guess its done? Day 6 krausen re-formed to 1/4". Day 7 took another reading, 1.009.
What is going on? How is this going so low? Temps were 66-68 during fermentation, now its around 65 (all brewmometer readings).
Both hydro samples tasted pretty good. Can I add maltodextrine then I rack to keg? Procedure same as bottling sugar (boil in water)?
thanks!