How low can it go...safe enough to bottle?

[kimosabby]

Gents,

some advice would be gratefully received. I started this all grain kit as below 12 days ago and decided to add 325g of butter scotch syrup 10minutes before the end of boil in about a litre of wort.

Starting gravity was 9 points higher than expected at 1063 and its been at about 19 degrees. 5 days in it was 1026 so I gave it a gentle stir and upped temp to about 20.5 (also added roasted Cacao nibs at this point). 11 days in (yesterday) its down to 1023 so is still 6 point above what it should be. Is this the best I can hope for and has the yeast run out of steam? My only concern is bottling it at 1023 creating a possible over pressure for bottle bombs...?

Taste and strength are already great and where it needs to be. Whats the options for this?

as ever thanks inadvance


3.25kg Maris Otter
500g Carafa Special III Malt
500g Oats
475g Brown malt
250g Crystal 400
240g Wheat
500g Lactose sugar
26g Magnum hops
44g fuggles
1 bag of cacao nibs

23l - 4.8%
OG 1054
FG 1017

safale s-04 (rehydrated)

 

[user 18729]

Gents,

some advice would be gratefully received. I started this all grain kit as below 12 days ago and decided to add 325g of butter scotch syrup 10minutes before the end of boil in about a litre of wort.

Starting gravity was 9 points higher than expected at 1063 and its been at about 19 degrees. 5 days in it was 1026 so I gave it a gentle stir and upped temp to about 20.5 (also added roasted Cacao nibs at this point). 11 days in (yesterday) its down to 1023 so is still 6 point above what it should be. Is this the best I can hope for and has the yeast run out of steam? My only concern is bottling it at 1023 creating a possible over pressure for bottle bombs...?

Taste and strength are already great and where it needs to be. Whats the options for this?

as ever thanks inadvance


3.25kg Maris Otter
500g Carafa Special III Malt
500g Oats
475g Brown malt
250g Crystal 400
240g Wheat
500g Lactose sugar
26g Magnum hops
44g fuggles
1 bag of cacao nibs

23l - 4.8%
OG 1054
FG 1017

safale s-04 (rehydrated)

The lactose will leave your FG high. 1.023 looks about right to me at first glance. No harm in giving it another couple of days though to make sure

 

[chrisb8]

I had a porter finish at 1.022 recently and I have bottled it with no problems after a couple of months now.

 

[kimosabby]

The lactose will leave your FG high. 1.023 looks about right to me at first glance. No harm in giving it another couple of days though to make sure

thanks for that. Not used lactose before; why does it leave it high does it not as easily turn to alcohol? Also what taste does it impart?

 

[kimosabby]

I had a porter finish at 1.022 recently and I have bottled it with no problems after a couple of months now.

what OG did you have on it and was 1022 short of what was expected?

 

[Llamaman]

What temp did you mash at?
You

thanks for that. Not used lactose before; why does it leave it high does it not as easily turn to alcohol? Also what taste does it impart?

Beers yeasts generally can’t turn lactose into alcohol. This is why it leaves sweetness unlike other sugars, and also why it leaves the gravity higher.

 

[kimosabby]

interesting;

66 degrees for 90mins; use the Grainfather

 

[chrisb8]

what OG did you have on it and was 1022 short of what was expected?

It was 1.05...something (not got my notes in front of me) and was expecting around 1.017. I put the difference in the end down to probably mashing at a slightly higher temperature than I intended.