Geo_of_death
New Member
I ended up with a higher FG than expected. Now I'm afraid of possible bottle bombs.
Made an East Coast Meets West Coast Pale Ale. Here is what I used:
8 lbs - Maris Otter Pale Ale Malt
1 lb - Carafoam
1 lb - Crystal 60l
1 lb - Light Munich
Single infusion with batch sparge. Mashed at 155 F for 60 mins. I used WLP008 - East Coast Ale yeast - 70% to 75% attenuation - Optimum fermentation range 68 to 73F. I did a 1000ml starter and pitched at 74 F, aerated the beer as I usually do by shaking carboy vigorously for a few mins.
My OG was 1.059
Fermented for 2 weeks. Kept fermentation temp at 69 for 3 days and then it began to slow. The temp dropped down to about 64 on day 5 and there it sat, slowly bubbling. I didn't check gravity. On about day 9 I took it out of my spare room and put in the kitchen where the temp is 68 to 72 to see if the yeast would start working again to complete fermentation. I left it there for 2 days and the beer really started clearing up and all signs of fermentation appeared to stop. I didn't bother taking a gravity reading. I returned it to my closet for 2 more days at 62F. I bottled on day 14 and got a FG of 1.018.
Never had a beer finish this high. Looks like it is just at 69% attenuation. I know I was on the higher end of mash temps, and between the carafoam, crystal 60l I should have a less attenuating wort. But now I fear the dreaded bottle bombs! Never had one yet, but never had a beer finish over 1.015.
Any comments? Ideas?
I'm going to wait a week, then pop the top on one and see how the carbonation process is going. If its beginning to over carb I will put them in the fridge to halt the process and there they will sit.
Thanks, Walter
Made an East Coast Meets West Coast Pale Ale. Here is what I used:
8 lbs - Maris Otter Pale Ale Malt
1 lb - Carafoam
1 lb - Crystal 60l
1 lb - Light Munich
Single infusion with batch sparge. Mashed at 155 F for 60 mins. I used WLP008 - East Coast Ale yeast - 70% to 75% attenuation - Optimum fermentation range 68 to 73F. I did a 1000ml starter and pitched at 74 F, aerated the beer as I usually do by shaking carboy vigorously for a few mins.
My OG was 1.059
Fermented for 2 weeks. Kept fermentation temp at 69 for 3 days and then it began to slow. The temp dropped down to about 64 on day 5 and there it sat, slowly bubbling. I didn't check gravity. On about day 9 I took it out of my spare room and put in the kitchen where the temp is 68 to 72 to see if the yeast would start working again to complete fermentation. I left it there for 2 days and the beer really started clearing up and all signs of fermentation appeared to stop. I didn't bother taking a gravity reading. I returned it to my closet for 2 more days at 62F. I bottled on day 14 and got a FG of 1.018.
Never had a beer finish this high. Looks like it is just at 69% attenuation. I know I was on the higher end of mash temps, and between the carafoam, crystal 60l I should have a less attenuating wort. But now I fear the dreaded bottle bombs! Never had one yet, but never had a beer finish over 1.015.
Any comments? Ideas?
I'm going to wait a week, then pop the top on one and see how the carbonation process is going. If its beginning to over carb I will put them in the fridge to halt the process and there they will sit.
Thanks, Walter
