Nathan Buckner
Active Member
- Joined
- Aug 5, 2019
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I brewed a Porter and it's been fermenting for 2 weeks. OG was 1.070, I took a gravity reading today and it's around 1.030. I noticed a slight funk smell a couple days previous but as I looked up posts about it, they said that's pretty normal. Especially when using chocolate malt. I added cinnamon (in vodka for 5 days) a few days ago and now it has a cinnamon yogurt smell. Everything I have read said let it go since it's a green uncarbed beer.
I'll try to give as much info as I can to get a faster more accurate answer
Grain bill:
2.5lb Maris Otter
.5lb Victory
.5lb crystal 120
.5lb flaked oats
.5lb brown sugar
.25 chocolate malt
1oz Crystal hops at 60 min boil
Yeast: 6g of US05
I'm using a 2 gal Mr. Beer fermenter
It only made a thin krausen line around the edge of the beer and has been a really mellow fermentation the whole time.
Any ideas/ explanation? Should I agitate the yeast? Dump it for fear of lactobacillus infection?
Thanks
I'll try to give as much info as I can to get a faster more accurate answer
Grain bill:
2.5lb Maris Otter
.5lb Victory
.5lb crystal 120
.5lb flaked oats
.5lb brown sugar
.25 chocolate malt
1oz Crystal hops at 60 min boil
Yeast: 6g of US05
I'm using a 2 gal Mr. Beer fermenter
It only made a thin krausen line around the edge of the beer and has been a really mellow fermentation the whole time.
Any ideas/ explanation? Should I agitate the yeast? Dump it for fear of lactobacillus infection?
Thanks