That is quick. Are you sure it's done and isn't still creeping down?
Positive - yes it was measured with the Tilt but I double checked with my hydrometer to be certain.That is quick. Are you sure it's done and isn't still creeping down?
For sure - there's no question all these dark malts bump up the OG. Regardless of style I'm pretty much always hitting my OG +/- a point or two.As you say it'll be really interesting to see how the two yeasts compare.
I don't think it's stuck either.....I wonder if the mash temp was slightly different, and that with the slightly less fermentables and higher roast malt % just made the OG slightly higher than you expected?
If it's anything like the last one it'll be very nice indeed.
Thanks.It'll be interesting to see where the WY1318 finishes. Stuck at 1.020 is such a widespread complaint across all styles of beer that always tends to result in blame being apportioned to the yeast, it's handling or the quantity used. This'll be the first time I've seen the same batch fermented with two yeasts where (at least) one has stuck at 1.020.
Spurred on by your comments @foxbat I've decided to do a forced ferment of this porter;It'll be interesting to see where the WY1318 finishes. Stuck at 1.020 is such a widespread complaint across all styles of beer that always tends to result in blame being apportioned to the yeast, it's handling or the quantity used. This'll be the first time I've seen the same batch fermented with two yeasts where (at least) one has stuck at 1.020.
Only one Tilt And it's in with the M36.I'm betting on the Wyeast to get down below 1.020. Didn't you buy two tilts?
I do and thanks for the tip It's still in the fridge waiting to be drunk but definitely planning to harvest the yeast whenever I drink it.Have you still got that bottle of 1845 around? If so I'd definitely recommend capturing the yeast and brewing with it. I started my Never Felt Bitter keg last weekend and it's very good. I get a full richness with a hint of a minerally edge to it. I will use it again for English bitters.
I neglected to mention the results, but the forced ferment I did with M36 on my AG#68 Hurricane Porter wort went from 1.051 to 1.021, 58% apparent attenuation.Spurred on by your comments @foxbat I've decided to do a forced ferment of this porter;
I always have a bit of wort left over so I took 200ml in a non-airtight container, warmed it to 30degC and added 0.5g M36 from the same packet as the main brew, then stuck it in the airing cupboard.
I heard about it on a recent Basic Brewing Radio podcast interview with Casey from Imperial Yeast - I believe the idea is this will ferment out quickly and tell me the minimum OG I can possibly expect.
It's starting from 1.051, same as the main batch before I liquored back. I would be very surprised if it ends up significantly lower than 1.020 but we'll see. I'm just interested to see the comparison and figured I'd have a bash rather then pouring the surplus wort straight down the drain.
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