Suthrncomfrt1884
Well-Known Member
I don't know enough about sugars to figure this out and I'm hoping someone can help me.
I brewed an Imperial Reese's Stout a few months ago, and I'm trying to figure out the estimated gravity of the beer. My measured OG was 1.090, and after fermenting it for 4 weeks, it was holding steady at 1.021. I then added 2 6.5oz jars of PB2 powdered peanut butter.
PB2 contains sugars, but I'm not sure if they're fermentable or how much they should contribute to gravity. Here's a little info on the PB2...
PB2: Powdered Peanut Butter
Ingredients: Roasted peanuts, sugar and salt.
Serving size: 2 Tablespoons (12 grams)
Servings per container: 15
Amount per 2 Tablespoon serving (when mixed with water):
Calories: 45
Calories from fat: 13
Value and % Daily Value*
Total fat 1.5 g 3%
Saturated fat 0 g 0%
Trans fat < 0.01 g
Cholesterol < 0.01 mg 0%
Sodium 94 mg 4%
Total carbohydrate 5 g 2%
Dietary fiber 2 g 8%
Sugars 1 g
Protein 5 g
Vitamin A < 1%
Vitamin C 0%
Calcium <1%
Iron 0%
My reason for concern is that I measured my gravity after 3 weeks in secondary and it held steady at 1.031. I wouldn't think the little amount of sugar would add much more than 10 points, so it leads me to believe they're unfermentable.
My beer has been in bottles for 3-4 weeks now and tastes like green apples pretty bad. I know this is caused by the yeast not cleaning up, but I'm not sure why I would have that issue with such an extended fermentation. Either way, 3-4 weeks in the bottle means it's just getting started. I'm giving this out as part of a xmas sample pack, and wanted to know how long to tell people they needed to wait before drinking it. I'm thinking that 4 months should be plenty for this to condition out the green apples.
Can anyone tell me whether the 1.031 gravity sounds about right? Or is there a chance I bottled a stuck fermentation?
I brewed an Imperial Reese's Stout a few months ago, and I'm trying to figure out the estimated gravity of the beer. My measured OG was 1.090, and after fermenting it for 4 weeks, it was holding steady at 1.021. I then added 2 6.5oz jars of PB2 powdered peanut butter.
PB2 contains sugars, but I'm not sure if they're fermentable or how much they should contribute to gravity. Here's a little info on the PB2...
PB2: Powdered Peanut Butter
Ingredients: Roasted peanuts, sugar and salt.
Serving size: 2 Tablespoons (12 grams)
Servings per container: 15
Amount per 2 Tablespoon serving (when mixed with water):
Calories: 45
Calories from fat: 13
Value and % Daily Value*
Total fat 1.5 g 3%
Saturated fat 0 g 0%
Trans fat < 0.01 g
Cholesterol < 0.01 mg 0%
Sodium 94 mg 4%
Total carbohydrate 5 g 2%
Dietary fiber 2 g 8%
Sugars 1 g
Protein 5 g
Vitamin A < 1%
Vitamin C 0%
Calcium <1%
Iron 0%
My reason for concern is that I measured my gravity after 3 weeks in secondary and it held steady at 1.031. I wouldn't think the little amount of sugar would add much more than 10 points, so it leads me to believe they're unfermentable.
My beer has been in bottles for 3-4 weeks now and tastes like green apples pretty bad. I know this is caused by the yeast not cleaning up, but I'm not sure why I would have that issue with such an extended fermentation. Either way, 3-4 weeks in the bottle means it's just getting started. I'm giving this out as part of a xmas sample pack, and wanted to know how long to tell people they needed to wait before drinking it. I'm thinking that 4 months should be plenty for this to condition out the green apples.
Can anyone tell me whether the 1.031 gravity sounds about right? Or is there a chance I bottled a stuck fermentation?