MattTimBell
Well-Known Member
Hi all,
So, my father-in-law and I started a batch of an RIS (Yeti Clone, OG ~= 1.105) a couple weeks ago, and the yeast (S-04, at homebrew shows recommendation) appeared to do its work, the phenomena of its fermentation doing exactly what S-04 is reported to do. We had about 24 hours worth of aggressive, explosive fermentation, pitching two packets, one each to 2 1/2 gal in a bucket and 2 1/2 to a glass carboy. Since it "appeared" to be done, and an earlier batch of the same had behaved this way and had FG right on, I combined the two into the carboy, in the process racking the beer of the sediment, including most of the yeast.
Well, I just did a gravity reading, and I'm 10 points over what QBrew said I should be -- 1.038 rather than 1.028. My question: should I be concerned, especially since I've already racked to secondary, and try pitching some champaign yeast? Or should I plead a high gravity beer and call it done, since it is, after all, already about 10%?
The mash temp was about 154, and there was 0.75 lbs each of chocolate malt and black patent, plus 0.625 lbs roasted barley, 17 lbs pale, .5 lbs flaked wheat, 1 lb flaked oats, and about 3/4 c. dark candi syrup fascimile, so I wonder whether, between all those factors, the remaining sugars just aren't fermentable. The flavor right now is really good, actually. Not too sweet to the taste.
Thanks,
Matt
So, my father-in-law and I started a batch of an RIS (Yeti Clone, OG ~= 1.105) a couple weeks ago, and the yeast (S-04, at homebrew shows recommendation) appeared to do its work, the phenomena of its fermentation doing exactly what S-04 is reported to do. We had about 24 hours worth of aggressive, explosive fermentation, pitching two packets, one each to 2 1/2 gal in a bucket and 2 1/2 to a glass carboy. Since it "appeared" to be done, and an earlier batch of the same had behaved this way and had FG right on, I combined the two into the carboy, in the process racking the beer of the sediment, including most of the yeast.
Well, I just did a gravity reading, and I'm 10 points over what QBrew said I should be -- 1.038 rather than 1.028. My question: should I be concerned, especially since I've already racked to secondary, and try pitching some champaign yeast? Or should I plead a high gravity beer and call it done, since it is, after all, already about 10%?
The mash temp was about 154, and there was 0.75 lbs each of chocolate malt and black patent, plus 0.625 lbs roasted barley, 17 lbs pale, .5 lbs flaked wheat, 1 lb flaked oats, and about 3/4 c. dark candi syrup fascimile, so I wonder whether, between all those factors, the remaining sugars just aren't fermentable. The flavor right now is really good, actually. Not too sweet to the taste.
Thanks,
Matt
