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

Discussion in 'Grain, Hops, Yeast & Water' started by kimosabby, Sep 16, 2019.

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  1. Sep 16, 2019 #1

    kimosabby

    kimosabby

    kimosabby

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    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)
     
  2. Sep 16, 2019 #2

    Hopsteep

    Hopsteep

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    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
     
  3. Sep 17, 2019 #3

    chrisb8

    chrisb8

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    I had a porter finish at 1.022 recently and I have bottled it with no problems after a couple of months now.
     
  4. Sep 17, 2019 #4

    kimosabby

    kimosabby

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    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?
     
  5. Sep 17, 2019 #5

    kimosabby

    kimosabby

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    what OG did you have on it and was 1022 short of what was expected?
     
  6. Sep 17, 2019 #6

    Llamaman

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    What temp did you mash at?
    You
    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.
     
    northof49 likes this.
  7. Sep 17, 2019 #7

    kimosabby

    kimosabby

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    interesting;

    66 degrees for 90mins; use the Grainfather
     
  8. Sep 18, 2019 #8

    chrisb8

    chrisb8

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    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.
     

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