Help with Porter

[fidcastro]

I brewed a Porter on 12/18, and had an OG of 1.064. I was disapointed, because I was aiming for about 1.08.

The beer is in the secondary now, and I took a gravity reading and it is at 1.046. I have never brewed a Porter before, but should this be lower?

I sat and watched my airlock for 2 1/2 minutes and saw a bubble, so I guess it is still fermenting slowly. I was planning on bottling this weekend. Should I give it more time.

-Fid

[Fast_Eddy]

Yes - 1.046 is too high.

[fidcastro]

Is there anything I can do at this point to help the fermentation?

[Fast_Eddy]

Sure - but we need more info.

What yeast?

At what temp did you pitch?

At what temp was it fermenting?

At what temp did you mash?

How long was it in primary?

Since you've already racked it off of the majority of the yeast you might need to re-pitch.

[Grog]

What's the temperature of the fermenter? Moving it to a warmer locale might help.

-G-

[fidcastro]

I used White Labs European pitchable yeast. (WLP011)

I pitched it at about 75, and it has been fermenting between 66 and 76, mainly staying around 72.

I mashed at 158 for 90 minutes.

It was in the primary for 8 days.

I can give you the grain bill if it will help, but I will have to wait until I get home from work tonight.

Thanks

[Fast_Eddy]

158F is a little high for my tastes as that's right on the boundary of denaturing beta amylase.

Still it's probably worth re-pitching and treating your current secondary like it's primary.

[kevin]

Originally posted by Fast_Eddy
denaturing beta amylase.


What does that mean? Would it be better to mash between 148 - 150?

[BrewDog]

quote:
--------------------------------------------------------------------------------
Originally posted by Fast_Eddy
denaturing beta amylase.

--------------------------------------------------------------------------------

What does that mean? Would it be better to mash between 148 - 150?


I'd think you'd want 153-155 or so for a porter. 148 is probably too low and you'll get a thin wort with less body. 158 is too high because it won't be fermentable enough, since the temp is beyond the range of beta amylase.

A few degrees makes a huge difference.

[fidcastro]

Originally posted by BrewDog
I'd think you'd want 153-155 or so for a porter. 148 is probably too low and you'll get a thin wort with less body. 158 is too high because it won't be fermentable enough, since the temp is beyond the range of beta amylase.

A few degrees makes a huge difference.

So, I might be stuck at the high gravity because I don't have enough fermentables?

Does that mean I am stuck with a low alcohol Porter, or could I add Priming sugar to bring it up a bit?

[toneyc]

I have added a couple of pounds of honey after a week or so in the primary. This might be a good solution for you as you already have a lot of body and honey might just dry it up enough to be a good beer.

:)
Toney.

[Grog]

Okay - If anyone else wants to overrule or interject please feel free.

Here is what I would do:

1.) Repitch another tube (or two if you are paranoid) of yeast.

If that doesn't do anything then I would:

2a.) (Easy version) Make an extract version of the same beer with a very fermentable extract and combine the two beers. You might end up with for 10 gallons of Porter (you poor, poor thing!)

OR

2b.) (Difficult version) Use the exact same grain bill and mash at a far lower temperature (148°-ish for 2 hrs) to get a very ferementable wort let that ferment out and combine the two beers. Again with the penalty of ending up with 10 gallons of Porter. As long as you are careful not to aerate you would probably have a fine beer (and LOTS of it).

OR

3.) Dump it and call it a lessen learned.



I think you would be unhappy if you added enough sugar to thin this beer out. You would be equally unhappy with the cough syrup (minus the alcohol) you would end up with if you didn't do anything for it. Re-pitch the yeast and keep the temperature consistant.

-G-

BTW - I just grabbed Greg Noonan's Scotch Ale and one of his recipes (1850 60 Schilling) has an OG of 1.074, a TG of 1.030 (60% atten.). The recipe calls for mashing the grains at 158°F for 45 minutes. Thought this might be relevant.

Sorry to punish everyone, I have a lot of time on my hands right now. It's naptime at the Naybob's and I've got nothing to do but wait for everyone to wake up!!!

[kevin]

interesting my last stout I made I mash at 156F, SG was 1.050 FG was 1.022. at least I wasn't going for a dry stout but it does resemble Guinness. I'll count that as lesson learned