todmclemore
Member
I'm brewing a Sweet Potato Pie Imperial Porter. I've used my normal porter recipe and incorporated the pie spices, along with an additional 16 oz. of Sorghum Molasses.
I also used two containers of WYEAST 1450. The first interior packet didn't burst, so, I added another.
Normally (in a non sweet potato batch) my OG starts out around 1.08 and ferments to 1.02. (about 75% attentuation & 7.88 ABV)
This Sweet Potato Pie batch started at 1.09 and after the normal 7 days of primary fermentation, it has fermented to 1.03. (65% attentuation & 7.88).
My next step is to take it to secondary over some vanilla beans.
Questions:
1. Should I leave it in primary for a bit longer to allow more fermentation, or take it to secondary.
2. What would account for the difference in gravity range(s)?
3. Will the additional container of WYEAST damage the flavor in any fashion?
I also used two containers of WYEAST 1450. The first interior packet didn't burst, so, I added another.
Normally (in a non sweet potato batch) my OG starts out around 1.08 and ferments to 1.02. (about 75% attentuation & 7.88 ABV)
This Sweet Potato Pie batch started at 1.09 and after the normal 7 days of primary fermentation, it has fermented to 1.03. (65% attentuation & 7.88).
My next step is to take it to secondary over some vanilla beans.
Questions:
1. Should I leave it in primary for a bit longer to allow more fermentation, or take it to secondary.
2. What would account for the difference in gravity range(s)?
3. Will the additional container of WYEAST damage the flavor in any fashion?