So I took a gravity reading just now on the Porter, a week after brewing it, and it had only gone down to 1.017 from 1.051, gonna take a new one in 2 days to confirm.
I think it might be the only about 50% of grain in the mash being base malt thing doing it, now I understand why the Porter brewers back in the day had such long mashes, this probably would have benefitted from a 90 or even 120 minute mash. Well, well, next time.
Taste was fine though, extremely bready and kinda nutty, slightly astringent but it's a week old Porter straight out the fermenter, nothing worse than I think will mellow with some ageing.
I think it might be the only about 50% of grain in the mash being base malt thing doing it, now I understand why the Porter brewers back in the day had such long mashes, this probably would have benefitted from a 90 or even 120 minute mash. Well, well, next time.
Taste was fine though, extremely bready and kinda nutty, slightly astringent but it's a week old Porter straight out the fermenter, nothing worse than I think will mellow with some ageing.
Last edited: