I know this is really early but the beer has fermented down to 1.020.
Here is the recipe:
12 lb maris otter
2 lb pilsner
1 lb amber malt
1 lb briess extra special
8 oz black treacle
I boiled the beer down for almost 2 hours, so the OG was 1.106 on brewers friend that says the FG will be 1.034. My hydro reading just now was over 1.020...here the kicker:
its still very sweet and I'm getting the taste not quite of diacetyl...but of what I've tasted in the past that will eventually turn into diacetyl.
The beer was fermented on a healthy yeast cake of 1968. I started at 62 and added a few degrees after two days of active fermentation. The next day I bumped another degree and shot it with 30 secs of pure oxygen. Two days later I bumped to 68 left it for four days. It's been over a week in the chamber.
I know a beer this big needs time, but its well below the estimated FG???
What do you think?
First time brewing this recipe, so.....
Thx for your insight!
Here is the recipe:
12 lb maris otter
2 lb pilsner
1 lb amber malt
1 lb briess extra special
8 oz black treacle
I boiled the beer down for almost 2 hours, so the OG was 1.106 on brewers friend that says the FG will be 1.034. My hydro reading just now was over 1.020...here the kicker:
its still very sweet and I'm getting the taste not quite of diacetyl...but of what I've tasted in the past that will eventually turn into diacetyl.
The beer was fermented on a healthy yeast cake of 1968. I started at 62 and added a few degrees after two days of active fermentation. The next day I bumped another degree and shot it with 30 secs of pure oxygen. Two days later I bumped to 68 left it for four days. It's been over a week in the chamber.
I know a beer this big needs time, but its well below the estimated FG???
What do you think?
First time brewing this recipe, so.....
Thx for your insight!