Has my porter finished?

[biggtime]

Hi guys, brewed a porter last week, and it's been fermenting since Monday. Had a reasonably high mash temp, probably 69 degreees, and lots of crystal and dark malt in the grist (84% pale, 8.5% crystal, 4% brown etc). It's had a week at 19.5 degrees using S04 and has gone from 1047 to 1016. But has it finished? That seems very high to have finished but its been there for two days.

 

[clibit]

I'd leave it another week to allow the yeast to do everything it needs to do. Which may include lowering the gravity, but you will get a cleaner beer into your bottles or keg by waiting, even if the gravity doesn't drop.

 

[biggtime]

Cheers. You don't think there's a chance it might be done as it is then? I don't mind having it full-bodied. But I don't to find bottles popping all over my cellar :)

 

[clibit]

It might have reached final gravity. But it might not. And I always leave it at least two weeks cos the yeast carries on conditioning the beer. It improves the final beer in my experience.

 

[biggtime]

I agree on timing. It's just that I normally do week two in a conditioning vessel because it's pretty clear that primary fermentation is finished. This is the first time I've not been sure. A 1016 finish is plausible given malt bill and mash temp, but would still be a surprise.

 

[clibit]

It's only 66% attenuation, but with that grain mix and mash temperature it's quite possible it won't drop further. Maybe raise the temperature if you can. You could transfer to a conditioning vessel, the yeast won't stop working there. I'd get it warmer, then cool after another week before packaging.

 

[biggtime]

What do you think about the idea of pitching some new yeast to see whether it can do anything more? It was 1016 on Friday and it's still 1016 today. It has stayed pretty steady at 19.6 degrees the whole time. Question is, if I did pitch some more yeast, how much should I go for? A full pack seems a bit OTT given I'd expect it to only get down to 1013 or 1014.