American Mocha Porter

[phildo79]

All the ones I've ever made did, but then phildo79 is clearly the expert on this as it sounds like he's never made one of these kits

Meow!

 

[Graz]

= sarcasm BTW.

 

[phildo79]

You kids with your emoji's. What has this effing world come to!

20g of yeast seems a lot for a fairly standard ABV kit. I have made several Youngs kits, including the mocha porter. It was a good few years ago, mind. Perhaps the yeast sachets were smaller back then? Perhaps not? I always felt disappointed with the yeast that came with Cooper's, Munton's etc. They always seemed to take ages and really struggled to get over the line.

If I was ever to do another kit, I don't think I would use the yeast provided.

 

[user 23602]

You kids with your emoji's. What has this effing world come to!

20g of yeast seems a lot for a fairly standard ABV kit. I have made several Youngs kits, including the mocha porter. It was a good few years ago, mind. Perhaps the yeast sachets were smaller back then? Perhaps not? I always felt disappointed with the yeast that came with Cooper's, Munton's etc. They always seemed to take ages and really struggled to get over the line.

If I was ever to do another kit, I don't think I would use the yeast provided.

I think moving forward I will probably start researching the best strains of yeast for what I have planned for my brew. I picked up my next kit yesterday too.

 

[Graz]

You kids with your emoji's. What has this effing world come to!

20g of yeast seems a lot for a fairly standard ABV kit. I have made several Youngs kits, including the mocha porter. It was a good few years ago, mind. Perhaps the yeast sachets were smaller back then? Perhaps not? I always felt disappointed with the yeast that came with Cooper's, Munton's etc. They always seemed to take ages and really struggled to get over the line.

If I was ever to do another kit, I don't think I would use the yeast provided.

It's kind of the point with these kits though, they're a premium kit for a reason as everything supplied (malt, yeast, hops, etc.) is in harmony with the end result. For example the yeast supplied with the IPA is from a US West Coast strain and is perfect for the kit, it ferments right out to below 1.008 giving the dry / bitter result you want for the style. For this range I would have to have a very good reason to use anything other than the supplied yeast, only one I can think of would be a short dated or out of date kit.

Admittedly the yeast supplied with Munton's kits is generally cr*p although they have upped the quantity recently to help get over the dreaded Wherry stuck fermentation.

 

[user 23602]

It's kind of the point with these kits though, they're a premium kit for a reason as everything supplied (malt, yeast, hops, etc.) is in harmony with the end result. For example the yeast supplied with the IPA is from a US West Coast strain and is perfect for the kit, it ferments right out to below 1.008 giving the dry / bitter result you want for the style. For this range I would have to have a very good reason to use anything other than the supplied yeast, only one I can think of would be a short dated or out of date kit.

Admittedly the yeast supplied with Munton's kits is generally cr*p although they have upped the quantity recently to help get over the dreaded Wherry stuck fermentation.

I think that's fine if you're sticking with the kit and guides to the letter. But like how I've chucked loads of in and will continue to do so, surely then it's a case of finding another yeast?

 

[phildo79]

Possibly. Although some strains are more suited to certain styles than others. If you reckon you will only be making a set number of styles, you could buy a large quantity of a really good yeast that works well with stouts or works well with IPA's etc.

 

[user 23602]

Possibly. Although some strains are more suited to certain styles than others. If you reckon you will only be making a set number of styles, you could buy a large quantity of a really good yeast that works well with stouts or works well with IPA's etc.

I'm a big fan of heavy hitting porters and stouts.

 

[phildo79]

Same here. S-05 might be one to look at.

 

[user 23602]

So... The brew has been bottled. However, I now have a new concern, there is a lot of sediment sat in the bottom of the bottles. Will this go over time?

 

[fury_tea]

So... The brew has been bottled. However, I now have a new concern, there is a lot of sediment sat in the bottom of the bottles. Will this go over time?

Sorry but that's there to stay. It's possible you picked up some trub when you moved it to the bottling bucket or it was just suspended in the beer and hadn't dropped out. You're always going to get a little bit when bottle conditioning though. Just leave a few cm in the bottle when pouring.

In the future you could use a secondary fermenter to help with this (personally I don't bother). You could look into cold crashing. Giving your brew enough time so gravity can take care of it is also advised. Also make sure your siphon is well above the bottom when transfering (I start in the middle and slowly work downwards) and then it's a play off between getting the most beer and the least trub.

 

[phildo79]

It ain't going anywhere, except maybe into your glass. Be mindful when pouring. However, the longer it remains undisturbed, the firmer it will become and less likely to go into your glass.

 

[user 23602]

Thanks. I did actually have a second fermentation bucket, but that's also when I added the peanut butter powder. It unfortunately settled above the bottling wand tap on the bottom, I gently scooped out what I could, but I've been left with 1-2cm in each bottle. I think next time, I may siphon it into the empty bucket with a muslin bag over the top before bottling. It's all about learning I guess. But, it does taste amazing!

 

[Racinsnake]

Have you guys been making starters if your having yeast problems ?

 

[Begbie]

Posted this on another thread, but thought it would be best to resurrect the most recent thread specific to this brew. Apologies to admin for a double post.

I had a bottle last night and detected a slight metallic taste to it. Has anyone else experienced this and will it disappear with conditioning time? I haven't found any posts with this kind of feedback.

The process was: 2 weeks fermenting (all went well, to plan, reaching the expected OG and FG), 2 weeks carbonating in PET bottles in my utility room at about 18 to 22 degrees C for 2 weeks, then moved two bottles to the fridge and the rest moved up to the loft to condition. I drank the two bottles from the fridge after a few days chilling - those are the ones that have a slight metallic taste. Maybe I was just too hasty in sampling the beer but it smelled so delicious during the process that I couldn't resist! Still very drinkable and the aroma is excellent - if the taste of iron wasn't there, it would be my best brew to date!

 

[Graz]

Definitely benefits from a few weeks conditioning. Hopefully yours will come good.