Stuck Porter

[danbriant]

I started a porter a few weeks ago and fermentation was good

However it's ended at 1.022 but started at 1.054 i was expecting 1.015

Mangrove Jack M36 - Liberty Bell Ale Yeast was used

Here's my recipe

Recipe Specifications
--------------------------
Boil Size: 21.52 l
Post Boil Volume: 18.68 l
Batch Size (fermenter): 16.00 l
Bottling Volume: 15.17 l
Estimated OG: 1.049 SG
Estimated Color: 28.0 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.64 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 72.7 %
0.48 kg Munich Malt (9.0 SRM) Grain 2 13.2 %
0.23 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.3 %
0.17 kg Chocolate Malt (450.0 SRM) Grain 4 4.7 %
0.11 kg Black (Patent) Malt (500.0 SRM) Grain 5 3.1 %
39.46 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 6 30.2 IBUs


Mash Schedule: BIAB, Full Body
Total Grain Weight: 3.63 kg
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 23.73 l of water at 71.8 C 68.9 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
OG 1.054 Sat 7th Oct

 

[Clint]

Where you had it at what temp?

 

[danbriant]

That's what im unsure about. As my stick on thermometer is broken.

It's not been in the direct path of any cold chills etc. It's been in a warm room.

 

[Clint]

I'd get a temp strip on it. It may have got too cold at night...wrap a couple of thick towels round it.
Your figures give 4.2% and 58% attenuation, MJ website says "high" attenuation so this needs at least another 20%...

 

[danbriant]

Yup, just ordered some. Will wrap it in blankets and see what happens.

 

[Sandimas]

I've not been that impressed with MJ yeasts, the one time I used them I had problems getting the gravity down and that was with temp control.

Give it a bit of a stir and get the temp up, don't worry about it being too hot at this stage of the ferment so stick it in the warmest place in the house (airing cupboard?).

 

[Slid]

IIRC overnight Sunday last was very cold and unexpectedly so. perhaps it has just stalled a bit. Moving it somewhere fairly warm ~ 20C should do it, especially if you protect it from temp changes with towels etc.

Have you given the yeast a bit of a stir, gently with a sterilised spoon?

That might help too.

Just don't bottle until it comes down much nearer target. That never worked for me. Not once. :lol:

 

[danbriant]

I will try and make sure its kept warm, will give it a good stir.

Started this on 7th.