Squaregrouper
Active Member
I brewed a smoked robust porter on Saturday. I cooled to 66f, oxygenated well and pitched a re-hydrated pack of S-04. I wanted the flavor profile of the S-04, but want to dry the brew further than I think the S-04 would go.
I know the initial fermentation is where the majority of yeast flavor comes from, and waiting too long to add the second yeast will be tough due to alcohol and depleted oxygen. I want to add a clean, neutral yeast to help dry it out, but don't know when to do so.
The recipe is roughly as follows- no scales, just measuring containers. FYI- A Chinese soup quart container is mighty close to 1lb (pint is ~1/2lb) for most malted barley (If you're not in to absolute precision recipes) This is how I measure my base and significant malts. Anywho, I bolded the parts which will affect the outcome...
4lbs Two Row
4lbs home smoked (cherry) two row
1.5lbs Chocolate Malt
1lb Crystal 10
1lb Munich 10L
.5lb Amber Malt
2oz (weighed) Roasted Barley
Mashed @ 149-150f for 60 minutes
Batch sparged w/170f water for 6.5 gallons total
Boiled 60min
.5oz EKG/.5oz Fuggles @ 60min
.5oz EKG/.5oz Fuggles @30min
1tsp Irish Moss @ 15 min
Post boil OG 1.070 5.5 gallons
My Beersmith crashed a few months ago, so I'm guesstimating that the mash temp + 3lbs of low fermentable malts + S-04 will have me ending around 1.025, which will be too sweet for me.
I don't want to wait too long before adding the 2nd, clean, dry yeast. Thoughts???
I know the initial fermentation is where the majority of yeast flavor comes from, and waiting too long to add the second yeast will be tough due to alcohol and depleted oxygen. I want to add a clean, neutral yeast to help dry it out, but don't know when to do so.
The recipe is roughly as follows- no scales, just measuring containers. FYI- A Chinese soup quart container is mighty close to 1lb (pint is ~1/2lb) for most malted barley (If you're not in to absolute precision recipes) This is how I measure my base and significant malts. Anywho, I bolded the parts which will affect the outcome...
4lbs Two Row
4lbs home smoked (cherry) two row
1.5lbs Chocolate Malt
1lb Crystal 10
1lb Munich 10L
.5lb Amber Malt
2oz (weighed) Roasted Barley
Mashed @ 149-150f for 60 minutes
Batch sparged w/170f water for 6.5 gallons total
Boiled 60min
.5oz EKG/.5oz Fuggles @ 60min
.5oz EKG/.5oz Fuggles @30min
1tsp Irish Moss @ 15 min
Post boil OG 1.070 5.5 gallons
My Beersmith crashed a few months ago, so I'm guesstimating that the mash temp + 3lbs of low fermentable malts + S-04 will have me ending around 1.025, which will be too sweet for me.
I don't want to wait too long before adding the 2nd, clean, dry yeast. Thoughts???
