FG 1.022?

[odie]

What did you mash at, temp wise? and there's always the overkill route, and adding gluco...

how many pounds of that sugar did you add? could just have gotten enough alcohol to crap out the yeast...

edit: but probably not, you'd have to add something like 5 lbs....

It’s definitely not high in alcohol. 15 oz sugar if I’m reading the nutritional label right. Mash was low 150s? Strike was 168 but didn’t measure the mash...I know [emoji53]

 

[odie]

When I use maple syrup and jump to the secondary when the gravity is at about halfway, for me that has been about two weeks with the porter. Now for me I have a conical so primary and secondary are in the same unit and the only way to really define it is when I remove the collection ball it is to clean out all the trub and start the yeast collection. That is when I add the maple syrup.

With the syrup I would recommend placing the container it is in, in hot tap water to thin, same as what I do for mead. Don't bother to heat the syrup remember it is only a few degrees from becoming candy. The hot water for about 30 minutes and add it to the wort. Usually around 80 degrees, nothing hotter.

You will benefit from a good stir with the syrup, otherwise it will cool fast and sink to the bottom. Make sure everything is clean and sanitized because with stouts and porters lacto infection can happen, but for me I see that is as a good thing (that is another story). How much to add is up to you. I use 8 cups of grade AA syrup (half gallon) for five gallons of wort. You are not going to gain much in fermentable sugars from syrup as you would with sap but aging it for a few months, cold crash to settle out the yeast for a day or two, should yield a pretty good batch.

Really? I figured maple syrup would be loaded? I thought that’s why it goes in the secondary cause the yeast levels are down. I’ve heard in the primary the syrup pretty much is totally consumed, leaving little if any maple.

 

[bracconiere]

It’s definitely not high in alcohol. 15 oz sugar if I’m reading the nutritional label right. Mash was low 150s? Strike was 168 but didn’t measure the mash...I know [emoji53]

i usually only use 162f strike water for 20lb's of grain and 7 gals of water, and get low to mid 150's?

was the grain maybe warmer for this batch then the last one?

 

[jcubit]

Really? I figured maple syrup would be loaded? I thought that’s why it goes in the secondary cause the yeast levels are down. I’ve heard in the primary the syrup pretty much is totally consumed, leaving little if any maple.

Yes it contains some fermentable sugar as a syrup but then again not all sugars are fermentable.

Here is a great article from BYO on sugars. Down towards the middle of the article is Maple Syrup.

https://byo.com/article/sweetness-brewing-sugars-how-to-use-them/

 

[odie]

Are you full volume biab mashing? I get my HLT to 168-170, drain 2.5-3 gal to the mash tun, dump about 10# grains and get low 150s. Stable for an hour usually.

 

[odie]

apparently sodium free salt? Salt is on the ingredients but lacking on the analysis?

 

[Northern_Brewer]

yeah that is a lot of crystal...but it's what the recipe said...So I am a bit "off recipe"...and I used the regular Muntons

This recipe is a good example of US brewers' bizarre fascination with crystal - they seem to use far more of it than British brewers ever do, and they seldom seem to balance it with sugar as happens in Britain. But even by US standards, this recipe you've found is pretty extreme - in Ray Daniels' book he puts the average American Brown in second-round NHC at 10% crystal, 2% chocolate, 1% black.

So you've an extreme amount of crystal. And then you've use a yeast with less attenuation than the 75% assumed by the author. Admittedly, that's on the high side for WLP002 but even so, the recipe author was assuming more attenuation than you got.

 

[bpgreen]

View attachment 609615View attachment 609616 apparently sodium free salt? Salt is on the ingredients but lacking on the analysis?

Could be potassium chloride. It's a salt also and is what is used in salt for people who have to limit sodium intake.

 

[odie]

This recipe is a good example of US brewers' bizarre fascination with crystal - they seem to use far more of it than British brewers ever do, and they seldom seem to balance it with sugar as happens in Britain. But even by US standards, this recipe you've found is pretty extreme - in Ray Daniels' book he puts the average American Brown in second-round NHC at 10% crystal, 2% chocolate, 1% black.

So you've an extreme amount of crystal. And then you've use a yeast with less attenuation than the 75% assumed by the author. Admittedly, that's on the high side for WLP002 but even so, the recipe author was assuming more attenuation than you got.

Damn. So I chose a crappy brown ale recipe to start with? I’ve never done a brown ale, really not my thing...with a couple exceptions

 

[odie]

Well I tried something novel...pulled the keg out, tapped 2 quarts into a saucepan and put about a pound of DME, warmed up and dissolved it all then back into the keg with a blow off tube...after the bubbles quit recarbonated and chilled...tasted pretty good I think...FG went up to about 1.027...but it’s good