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Good porter recipe?
lukeduke wrote:
I'm afraid to cool it off too much and have the fermentation stop completely.
It doesn't matter now at 76 degrees it'll be done fermenting by the time you can get the temp done to something more appropriate. The higher ferment almost requires you don't prematurely bottle it just to get as much clean up as possible from the yeast.
Just my opinion.
It doesn't matter now at 76 degrees it'll be done fermenting by the time you can get the temp done to something more appropriate. The higher ferment almost requires you don't prematurely bottle it just to get as much clean up as possible from the yeast.
Just my opinion.
Yeah, you're right Brewchez. Might as well let it ride. So, additional time in the primary will help clear up fusel alcohols produced from higher fermentation temps? I should've kept a better eye on this one, but it just took off over night.
lukeduke wrote:
Even without the hydrometer reading I'd wait until at least the 5th to bottle. at 1060OG you'll really want to get that extra 5-7 days in primary in for a complete ferment. By complete ferment I mean what happens to beer after the sugars are all fermented. I think this is even more crucial with dry yeasts.
Yeah, I guess it would be more beneficial to allow for my time to "clean up" in the primary as opposed to more time in the bottle to carb. I can probably make myself bottle on the 5th. I hate bottling...
Fermentation is really taking off on this one. The airlock was going to town when I got home yesterday at 72 degrees. When I got up this morning, it was still going full bore, but the temp had gone up to 76, which is warmer than I want it to be. This is at least 8 degrees warmer than the temp in the room it's in. I'm hoping it cools off some today with the heat vent closed and with a fan blowing on it. I'm afraid to cool it off too much and have the fermentation stop completely.
Lately I've been using Muntons carb tabs for bottling. No boiling sugar and reracking onto it before bottling. Just sanitize the bottles, and caps, then put 4 carb tabs in 12 oz bottles (no more than 5), and 8 in 22 oz bottles and cap. Takes about 10 to 14 days to get good carbonation and each bottle is carbed right. I've used the carb tabs my last 5 batches of beer and I really like them. There's enough in one bag to carbonate a 5 gallon batch easily.
I use a plastic fork, and soak it in sanitizer, then use the handle to plunk the carbtabs into the bottles. I keep a cup of the sanitizer near to place the fork into while manuvering the bottles.
Then just syphon the beer into the bottles with the carbtabs. Easy.
DC
I bottled this one last Sunday and I've tried to keep them warm to make sure they're carbed up nice for my Christmas Party on the 20th. My FG came in at about 1.020, which was up higher than I expected (1.016-1.018). I'm thinking this was possibly due to the 6oz of matlo-dextrin I added for some extra body. ABV will be about 5.1%, which will work fine for this brew. I sampled some while bottling and it had a nice, but definitely not overpowering vanilla flavor. The cinnamon was there and I could taste the spiced rum in the background. I'm hopping this one turns out nicely and my friends enjoy it. I'll be trying my first bottle this friday night to see what I've got before the unveiling at the party.
This beer turned out great. Definitely my best to date. It was a pretty big hit at our Christmas party, which was surprising since most of our friends are simply Bud Light drinkers. I've been drinking a decent amount of this stuff up the last few days and need to try to save some or I'll be out in no time! The porter has a nice vanilla/rum flavor up front with a cinnamon and malt background. No flavor really dominates. The vanilla stands out some, but it really is supported by the chocolate malt. Not really a warmer at 5.1%, this is just a great beer to drink on during the cold winter nights. Yum!
Damn, my pic didn't post. Am I the only one who's had trouble with this?
Here's my vanilla porter. Hope this works! Drinking one right now...even better with a little age on it.
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