underdog378
Well-Known Member
I know I stress too much about this stuff, but I need a little guidance regardless. This is my second brew, I'll outline the recipe and all my steps below.
7 lbs Light DME (Briess)
1 lb Roasted barley
1/2 lb Chocolate malt
1/2 lb Crystal malt 80L
8oz Maltodextrin
1 1/2 oz Fuggles (60 min)
1 oz Willamette (10 min)
Wyeast 1028 London Ale
Grains steeped at 150 degrees for 30 minutes.
Added 3.5lbs DME at the beginning of the boil and the other 3.5lbs with 15 minutes left. I added the 8oz of Maltodextrin after the boil. This was a partial boil, I ended up needed 2 gallons of water to bring total volume to 5 gallons. Yeast was pitched at 75 degrees (Made 1qt starter the night before). Had fermentation activity in the fermenter within an hour. Room temperature was approx 65-68 degrees so I realize fermentation temp may have been a touch high during active fermentation. In a 6 gallon carboy I never blew off, looks like the krausen was about an inch away from the opening at its highest point.
Original gravity reading was 1.070. From the reading I've done, the maltodextrin should've added approx. .004 so subtracting that, it gets me right about in the range I should be in. After the initial strong fermentation activity was over (approx 3 days) I took a gravity reading because I'm a noob and I can't keep my hands off it I got a reading of 1.032. I took another reading today at 6 days and got a reading of 1.030 which if you subtract the maltodextrin puts me at about 1.026.
Question: Am I stuck? On my first brew, I had an original gravity of 1.052 and it finished at 1.012 with Wyeast 1056. After 6 days with that brew however, I was already at 1.015. I feel like I should be much lower than I am at now. The krausen has fallen and there is no more foam on top of the beer, although I still get about a bubble ever 30 seconds or so from the airlock but I know that doesnt mean anything regarding fermentation activity. The taste is great and has a nice full body, although it is a little sweet at the moment. I was going to let it sit in primary for 3-4 weeks in primary before bottling. Maybe I should just calm the heck down and drink some beer
Without the maltodextrin, tastybrew puts me at estimated OG: 1.067 and FG: 1.017 with an estimated attenuation of 75%. Over the next few weeks is it possible that the yeast will still be able to pull down from 1.026 to about 1.017?
7 lbs Light DME (Briess)
1 lb Roasted barley
1/2 lb Chocolate malt
1/2 lb Crystal malt 80L
8oz Maltodextrin
1 1/2 oz Fuggles (60 min)
1 oz Willamette (10 min)
Wyeast 1028 London Ale
Grains steeped at 150 degrees for 30 minutes.
Added 3.5lbs DME at the beginning of the boil and the other 3.5lbs with 15 minutes left. I added the 8oz of Maltodextrin after the boil. This was a partial boil, I ended up needed 2 gallons of water to bring total volume to 5 gallons. Yeast was pitched at 75 degrees (Made 1qt starter the night before). Had fermentation activity in the fermenter within an hour. Room temperature was approx 65-68 degrees so I realize fermentation temp may have been a touch high during active fermentation. In a 6 gallon carboy I never blew off, looks like the krausen was about an inch away from the opening at its highest point.
Original gravity reading was 1.070. From the reading I've done, the maltodextrin should've added approx. .004 so subtracting that, it gets me right about in the range I should be in. After the initial strong fermentation activity was over (approx 3 days) I took a gravity reading because I'm a noob and I can't keep my hands off it I got a reading of 1.032. I took another reading today at 6 days and got a reading of 1.030 which if you subtract the maltodextrin puts me at about 1.026.
Question: Am I stuck? On my first brew, I had an original gravity of 1.052 and it finished at 1.012 with Wyeast 1056. After 6 days with that brew however, I was already at 1.015. I feel like I should be much lower than I am at now. The krausen has fallen and there is no more foam on top of the beer, although I still get about a bubble ever 30 seconds or so from the airlock but I know that doesnt mean anything regarding fermentation activity. The taste is great and has a nice full body, although it is a little sweet at the moment. I was going to let it sit in primary for 3-4 weeks in primary before bottling. Maybe I should just calm the heck down and drink some beer
Without the maltodextrin, tastybrew puts me at estimated OG: 1.067 and FG: 1.017 with an estimated attenuation of 75%. Over the next few weeks is it possible that the yeast will still be able to pull down from 1.026 to about 1.017?