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- Oct 6, 2019
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Hi,
I would be very greatful of any input and thoughts! I've tried to make porters before and they have come out ok. I thought I'd try something different with the left over chocolate malt, brown malt and dark crystal.
So I made a 10l brew and as 10 min addition I added 100g of coco and 8 shots of espresso. There is also 500g of malted oats and 200g Molasses.
I used Wilko gervin yeast and the OG was 1.063, aiming for nearly 6.7%. Brewfather expected the FG to be 1.012, but after a week it had only reached 1.020. I increased the temperature by couple of degrees, to 21C and left it for another week. When I checked today it was still 1.020. It tastes OK and has the kind of slightly thick smooth mouthfeel I was after.
So my questions are:
1. Is it a stuck Ferment?
2. Is this a result of mashing slightly higher than I normally do?
3. Main thing, is it OK to bottle, or do I have to get the gravity down?
Thanks in advance for any advice. Oli
I would be very greatful of any input and thoughts! I've tried to make porters before and they have come out ok. I thought I'd try something different with the left over chocolate malt, brown malt and dark crystal.
So I made a 10l brew and as 10 min addition I added 100g of coco and 8 shots of espresso. There is also 500g of malted oats and 200g Molasses.
I used Wilko gervin yeast and the OG was 1.063, aiming for nearly 6.7%. Brewfather expected the FG to be 1.012, but after a week it had only reached 1.020. I increased the temperature by couple of degrees, to 21C and left it for another week. When I checked today it was still 1.020. It tastes OK and has the kind of slightly thick smooth mouthfeel I was after.
So my questions are:
1. Is it a stuck Ferment?
2. Is this a result of mashing slightly higher than I normally do?
3. Main thing, is it OK to bottle, or do I have to get the gravity down?
Thanks in advance for any advice. Oli