iclim_brock
New Member
First off.. hello, just joined but have used this site for lots of information so far. Thank you! I'm pretty new to the hobby... I have 26 gallons under my belt... most extract or partial-mash.
A few weeks ago I brewed a Denny Conn Bourbon Vanilla Imperial porter from a kit. I ended up with a lower OG than expected (and a not too happy wife) due to floor spillage of a cup or two of wort after the mash due to a larger than previous experienced grain bill (~8.5 lbs) and some strainer overflow, etc.
OG was 1.083 (recipe expected 1.086). I fermented in a bucket for one week then racked to a glass carboy (1.026 at racking) (adding Vanilla Beans). Two weeks later (today) I transferred to my keg and am at 1.025 (pre-Bourbon addition). Recipe expects 1.020....
So, here are my questions...
Reading this forum lots of people state 'patience' as the best thing they've learned...
Should I have just taken the reading and, seeing it was still high, kept in in the secondary for more time? Could the high OG have caused this and should I have over-pitched the yeast as a precaution? (The kit came with a dry yeast I've never used/seen before. I think it was unrefrigerated by my LHBS swapped it for a newer packet from their fridge.) I didn't measure any intervals or watch the airlock.. so I don't really know if there was any activity at the end or not.
What to do now?
Should I keep the keg at fermenting temperature and hope it keeps going, or should I just assume it's done and stick it in the keezer under pressure to carbonate and be happy with what I have?
Any and all thoughts are appreciated...
Thanks!
A few weeks ago I brewed a Denny Conn Bourbon Vanilla Imperial porter from a kit. I ended up with a lower OG than expected (and a not too happy wife) due to floor spillage of a cup or two of wort after the mash due to a larger than previous experienced grain bill (~8.5 lbs) and some strainer overflow, etc.
OG was 1.083 (recipe expected 1.086). I fermented in a bucket for one week then racked to a glass carboy (1.026 at racking) (adding Vanilla Beans). Two weeks later (today) I transferred to my keg and am at 1.025 (pre-Bourbon addition). Recipe expects 1.020....
So, here are my questions...
Reading this forum lots of people state 'patience' as the best thing they've learned...
Should I have just taken the reading and, seeing it was still high, kept in in the secondary for more time? Could the high OG have caused this and should I have over-pitched the yeast as a precaution? (The kit came with a dry yeast I've never used/seen before. I think it was unrefrigerated by my LHBS swapped it for a newer packet from their fridge.) I didn't measure any intervals or watch the airlock.. so I don't really know if there was any activity at the end or not.
What to do now?
Should I keep the keg at fermenting temperature and hope it keeps going, or should I just assume it's done and stick it in the keezer under pressure to carbonate and be happy with what I have?
Any and all thoughts are appreciated...
Thanks!