Baltic Porter Fermentation Advice

[BrewerBryan]

I brewed a Baltic Ports 2 weeks ago, it has been sitting at 50 degrees with 2 packs of SafLager 34/70 for those two weeks. OG was 1.075, currently at 1.020, ABV currently at 7.22%. While I am not bent out of shape at this, I was looking at achieving a 8% ABV, so need to get this FG to 1.014. Once at terminal FG, I will lager this for several months in a corny keg to open up my chest freezer for some summer lagers.

Option 1 - Leave it alone, let it sit at 50 degrees for a bit longer, see what happens.....
Option 2 - Take it out of the chest freezer and let the temp rise and see if that kicks off some fermentation.

I am thinking Option 1, and when I need the space in my freezer transfer it to the corny and let it ride until November.

Thanks for any thoughts..

BB

 

[Willy]

Probably option #1 but maybe even better ... Both. Can u raise the temp by 2-4° and just let it sit a while? (Inkbird?) I think that would solve your problem. Adding a smallish amount fresh yeast might help too.

 

[MaxStout]

Welcome to HBT!

The recommended temp range for 34/70 is 53-64F. In fact, it's known to work well and ferment clean at the higher end of that range. Bump up the temp to upper 50s or so. Give the fermenter a gentle shake, just in case the yeast flocced out while it was at 50.

 

[BrewerBryan]

MY basement is steady at 55 so I may take it out and shake her up. Thanks all!!

 

[AlexKay]

That’s 73% apparent attenuation on a beer that’s got some roast malts and probably a fair amount of crystal. You may well have gone through all of the fermentable sugars. How does it taste?

I’d be exceptionally surprised if you knew anyone who could taste the difference between a 7% and 8% beer.

 

[BrewerBryan]

That’s 73% apparent attenuation on a beer that’s got some roast malts and probably a fair amount of crystal. You may well have gone through all of the fermentable sugars. How does it taste?

I’d be exceptionally surprised if you knew anyone who could taste the difference between a 7% and 8% beer.

Totally right on the 7% vs 8%, just trying to hit numbers, in the end if this is done, it's done!

Here is the grain bill:
5 lb 2 oz - Pilsen Malt 1.9 °L (42.6%)
4 lb 12 oz - Munich Dark 9.9 °L (39.7%)
1 lb - Candi Syrup, D-180 133.4 °L (8.3%)
13.8 oz - Carafa III 388.1 °L (7.2%)

 

[keystonehb]

Allowing it to warm up a few degrees should help your issue, usually with lages you want to do that for the last 25% or so of sugar left. This helps the yeast reabsorb diacetyl as well as finishing up fermentation. Usually I like to keep my 34/70 around 55, then go to 58-60 for my D-Rest

 

[BrewerBryan]

UPDATE ----- AND total idiot move on my part.

So I took out the beer and let it warm up for a few days, saw some fermentation and I was good to go. I thought I would put it back in the chiller at 50 for a day or so to let it clean out and drop. My Inkbirk was set to 50 put it in and was ready to transfer to a keg after a few days and let it sit at colder temps.

Here is what I completely forgot about. I also store my bulk hops in the same freezer and when I removed the porter out to warm up I unplugged the freezer from the inkbird and plugged it back into the wall. So when I looked at the inkbird it was set, right? Wrong. Today when I went down to transfer, I saw a frozen fermenter of really nice porter.......

So pissed at myself......

So I'm letting it warm up, what are your thoughts?

 

[hottpeper13]

I had a Kolsch that the top 1/8 inch got frozen not the whole thing, but was one good,crystal clear and crisp. No worries!

 

[jdauria]

Let it thaw, it should be fine. You are not the first one to do this Frozen Beer. You could always remove some of the ice and then have a concentrated higher ABV Eisbock too!