So I brewed a RIS ( Kate the great clone) Saturday. Had an og of 1.110 and 72 hours in I'm sitting at 1.032. Attenuation is right around 70% I believe. Can I expect this Nottingham to drop any more? Or should I ask what can I expect for a Fg? Any pointers would be appreciated!!
S-04 question RIS related
- Thread starter jkeys
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skunkfunk
Well-Known Member
Might drop more. Sometimes those last points in a big beer churn out slowly. Tail end of attenuation curve and all. Bump up the temps to finish out. Depending on yeast strain mid 70s works well to finish it off.
I'm a bit confused...
You used Nottingham or s4 ?
If Notty : almost certainly not done.
If S4 : It might be done, depending on grain bill (I dont know that beer you are cloning).
Either way... Raise temp somehow and let it sit for a while. I wouldn't even think of letting a 1.032 OG beer in primary for only 4 days, let alone a 1.032 FG one.
You used Nottingham or s4 ?
If Notty : almost certainly not done.
If S4 : It might be done, depending on grain bill (I dont know that beer you are cloning).
Either way... Raise temp somehow and let it sit for a while. I wouldn't even think of letting a 1.032 OG beer in primary for only 4 days, let alone a 1.032 FG one.
Sorry maybe I'm confused. I thought S-04 was also referred to as Nottingham. I am elevating the temp a few degrees higher though and I plan on keeping in the primary for at least 3 weeks.
Thanks for both responses though. Appreciate the advice. This is my first big beer. Usually around the 1.065 or less Og mark. Just wasn't sure on what a good fg range was.
skunkfunk
Well-Known Member
My advice was geared around Notty. That yeast is a good attenuator and very rarely stalls.
Still, probably not done with us04 either.
I am in the process of working on this beer myself. 1.110 OG. I left mine on primary with US-05 at 62*F starting for 5 weeks and finishing at 72*F by recommendations from others that had brewed it.
With Nottingham I can see you getting to that gravity within a few days but I would suggest leaving in for several weeks. Nottingham is a beast and will probably attenuate lower.
I finished at 1.026 and racked to oak in secondary.
All recommendations that I have gotten about brewing this beer is that patience is the most important thing and it will be greatly rewarded.
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Thanks for the replies.
I was amazed at how fast it took off and at the rate it dropped. I am pleased so far and I understand patience is key. I plan on adding the port soaked oak chips and running on secondary until April. Then bottle aging until at least the end of August. Figure it would be a great fall/winter beer.
I was amazed at how fast it took off and at the rate it dropped. I am pleased so far and I understand patience is key. I plan on adding the port soaked oak chips and running on secondary until April. Then bottle aging until at least the end of August. Figure it would be a great fall/winter beer.
tooldudetool
Well-Known Member
FYI chips will not give you the same result as spirals or cubes. They have more surface area and give a more one dimensional oak flavor compared to the others which have more oaky depth of flavors. Chips are usually recommended for a short intense oaking while spirals and cubes are usually recommended for longer secondaries. For the KTG clone, spirals seem to be what is recommended (I have that same beer in the secondary with 1.5 oak spirals right now). This info is based on many forum searches about oaking and not a whole lot of personal experience. I've only oaked three different beers at this point, so take my regurgitated advice for what it is.
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