McKnuckle
Well-Known Member
OG was 1.066.
Fermented six days @ 68F to reach 1.027 (59% att).
Fermented five add'l days @ 71F, dropping only one point to 1.026.
Is it done? The beer was mashed at 156F and includes 2 oz of lactose, along with some lower sugar yielding grains like C80, roasted barley, and flaked oats. Batch is only 3 gallons with a big slurry pitched; should be plenty of yeast. Ferm started quickly at the beginning.
Taste is rather delightful, as I plan to use French oak chips soaked in whiskey with pumpkin spices. I started that concoction going when I began primary, and just tasted the beer with a tiny dabble of the liquid mixed in. It's perfect and the sweetness/mouthfeel are really nice.
I'm tempted to move it to a 75F environment for a few more days and then call it quits. Obviously I can continue to take gravity readings but the last few days yielded only a minuscule amount of additional attenuation. Thoughts?
Fermented six days @ 68F to reach 1.027 (59% att).
Fermented five add'l days @ 71F, dropping only one point to 1.026.
Is it done? The beer was mashed at 156F and includes 2 oz of lactose, along with some lower sugar yielding grains like C80, roasted barley, and flaked oats. Batch is only 3 gallons with a big slurry pitched; should be plenty of yeast. Ferm started quickly at the beginning.
Taste is rather delightful, as I plan to use French oak chips soaked in whiskey with pumpkin spices. I started that concoction going when I began primary, and just tasted the beer with a tiny dabble of the liquid mixed in. It's perfect and the sweetness/mouthfeel are really nice.
I'm tempted to move it to a 75F environment for a few more days and then call it quits. Obviously I can continue to take gravity readings but the last few days yielded only a minuscule amount of additional attenuation. Thoughts?
