slarkin712
Well-Known Member
Has anyone had problems getting their dark beers(like stout or porter) to fully attenuate? I've done Denny's Porter, an indian brown ale, and 2 dry stouts. None of them finished with the gravity I expected. Most recently, I brewed a dry stout:
6 lb Pale malt
1.75 lb Flaked barley
1 lb roasted barley (crushed fine in electric coffee grinder)
.25 lb acidulated malt
hops: 41 IBUs
60 minute boil
My starting gravity was 1.038, which was a little low, but not a big concern because this is a session beer. I pitched Wyeast Irish Ale at 63F and let it rise to 65F. It was a little while before I saw any airlock activity, maybe 16 hours. Two days later there was no airlock actvity and the gravity was 1.014. I raised the temp by 1F each of the next three days and agitated the bucket to rouse the yeast. At the end of three days I got the same gravity reading. This gives an apparent attenuation of 63%. I pitched enough yeast after making a starter (according to mr malty). I mashed at 150F to get a fermentable wort and my thermometer is calibrated correctly. What might the problem be?
6 lb Pale malt
1.75 lb Flaked barley
1 lb roasted barley (crushed fine in electric coffee grinder)
.25 lb acidulated malt
hops: 41 IBUs
60 minute boil
My starting gravity was 1.038, which was a little low, but not a big concern because this is a session beer. I pitched Wyeast Irish Ale at 63F and let it rise to 65F. It was a little while before I saw any airlock activity, maybe 16 hours. Two days later there was no airlock actvity and the gravity was 1.014. I raised the temp by 1F each of the next three days and agitated the bucket to rouse the yeast. At the end of three days I got the same gravity reading. This gives an apparent attenuation of 63%. I pitched enough yeast after making a starter (according to mr malty). I mashed at 150F to get a fermentable wort and my thermometer is calibrated correctly. What might the problem be?