nick1023
Active Member
So I brewed a porter after inspiration from Randy Mosher's Radical Brewing great book IMHO.
here are the deets:
yeast: San Diego Super Yeast WL (forgot the number) it was harvested from a previous batch and from my fridge. Yeast starter (normal size- cant remember, i looked it up the "text book" size) 3 days later small krausen, doubled wort waited 2 more days before pitch, it had a medium krausen so it was live (but maybe not ferocious)
8.5 Lbs - 2 row
5Lbs - homemade amber - using Mosher's method turned 2 row into amber
3.5 Lbs - again using Mosher's method (home baked)& 2row (buy in bulk!)
.5 Chocolate
1cup of pecans toasted and grinded (using Mosher's method)
5gal mash water @ 175 F to hit 155F which ended at 150 F after 60 min.
Sparge water was 165/170F keeping temp above 145F
OG 1.066
put 6 oz of cold brewed coffee into fermenter (per Mosher's method)
dry hopped 2 oz amarillo for the second week
after two weeks and no airlock activity gravity was 1.025
Racked to corny - using as secondary/corny-took hops out
waited another week
Gravity still 1.025 (about 60% attenuation)
temps the whole time probably around 70-73F which is COLD for Houston (indoors with my heater going) because normally it is 75-80 in the house during the spring/summer (then i use my fridge to ferment).
what shall I do?
From my research i see a few possible culprits for my problem:
-Old yeast - yeah but I reused old yeast before with a starter and it didnt stall on me.
-Higher temp to mash 155 instead of 150/145 ?
- Lower temps than what I usually ferment at?
- High proportion of these "roasted grains" ?
-Coffee added ? (also there is a weird black fuzz floating on top and I think it is coffee that got through the filter)
From the threads I see a few options:
-Pitch more yeast - I would do a dry yeast cuz Im lazy and it is cheap, English ale or another recommended strain (alcohol tolerant) this would make sense if it was the yeast that was the culprit
-Add beano - heard bad things - would dry out the beer ?
- Add Amylase powder - heard this would help if Mash didnt work right- would make sense if mash temps too high/too much roasted grains
-Do nothing - dont worry, have a homebrew...
- It tastes ok but maybe a bit on the sweet side
What do you think?
What would you do if this was your beer?
here are the deets:
yeast: San Diego Super Yeast WL (forgot the number) it was harvested from a previous batch and from my fridge. Yeast starter (normal size- cant remember, i looked it up the "text book" size) 3 days later small krausen, doubled wort waited 2 more days before pitch, it had a medium krausen so it was live (but maybe not ferocious)
8.5 Lbs - 2 row
5Lbs - homemade amber - using Mosher's method turned 2 row into amber
3.5 Lbs - again using Mosher's method (home baked)& 2row (buy in bulk!)
.5 Chocolate
1cup of pecans toasted and grinded (using Mosher's method)
5gal mash water @ 175 F to hit 155F which ended at 150 F after 60 min.
Sparge water was 165/170F keeping temp above 145F
OG 1.066
put 6 oz of cold brewed coffee into fermenter (per Mosher's method)
dry hopped 2 oz amarillo for the second week
after two weeks and no airlock activity gravity was 1.025
Racked to corny - using as secondary/corny-took hops out
waited another week
Gravity still 1.025 (about 60% attenuation)
temps the whole time probably around 70-73F which is COLD for Houston (indoors with my heater going) because normally it is 75-80 in the house during the spring/summer (then i use my fridge to ferment).
what shall I do?
From my research i see a few possible culprits for my problem:
-Old yeast - yeah but I reused old yeast before with a starter and it didnt stall on me.
-Higher temp to mash 155 instead of 150/145 ?
- Lower temps than what I usually ferment at?
- High proportion of these "roasted grains" ?
-Coffee added ? (also there is a weird black fuzz floating on top and I think it is coffee that got through the filter)
From the threads I see a few options:
-Pitch more yeast - I would do a dry yeast cuz Im lazy and it is cheap, English ale or another recommended strain (alcohol tolerant) this would make sense if it was the yeast that was the culprit
-Add beano - heard bad things - would dry out the beer ?
- Add Amylase powder - heard this would help if Mash didnt work right- would make sense if mash temps too high/too much roasted grains
-Do nothing - dont worry, have a homebrew...
- It tastes ok but maybe a bit on the sweet side
What do you think?
What would you do if this was your beer?