I made a 'light' Porter with some Coffee malt, and fermented with Brett-B.
OG = 1.060. After 3 days fermentation seemed to stop and was at 1.020.
I have since added some additional fermentables, but still it stops at 1.020.
At 4 weeks I added vanilla and cocoa.
It is now 8 weeks, checked this evening, and it is still at 1.020.
I don't ever remember making a beer that ended over 1.016, and I've done about 200, so this is very unusual for me. I tasted the sample, and it was not obviously sweet (maybe so much going on, and the cocoa making it taste drier that it really was).
I did almost the same identical beer (but without the vanilla and cocoa), late last year and it got down to 1.013. ..... that one tastes great. This beer used yeast slurry from that batch, so was essentially the same yeast.
Question: Should I bottle it as it is, or try and bring the gravity down some more? I am racking a Dubbel tomorrow, and could put this on it's cake (WLP550).
OG = 1.060. After 3 days fermentation seemed to stop and was at 1.020.
I have since added some additional fermentables, but still it stops at 1.020.
At 4 weeks I added vanilla and cocoa.
It is now 8 weeks, checked this evening, and it is still at 1.020.
I don't ever remember making a beer that ended over 1.016, and I've done about 200, so this is very unusual for me. I tasted the sample, and it was not obviously sweet (maybe so much going on, and the cocoa making it taste drier that it really was).
I did almost the same identical beer (but without the vanilla and cocoa), late last year and it got down to 1.013. ..... that one tastes great. This beer used yeast slurry from that batch, so was essentially the same yeast.
Question: Should I bottle it as it is, or try and bring the gravity down some more? I am racking a Dubbel tomorrow, and could put this on it's cake (WLP550).