BradTheGeek
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Need a little advice here. I made an extract/steeped grain stout (intended to be very dark and strong, around imperial style but aged with jack barrel chips).
It started as a kit that I modified, I don't have the recipe handy but can get it if needed. I was aiming for 8-9% abv. OG was 1.081. There was malodextrin in the recipe for some residual sweetness.
Yeast was US-04, rehydrated in hot water, then added a some cooled wort during the boil to get it started on some sugars. It was very active, I had a very short lag time and vigorous start to fermentation.
I let it sit in primary for 2 weeks @63-65F. Today I put the jack chips into secondary and racked, pulling a sample for gravity measurement. As a side note I used a very old (as in from the 80s-90s, bought at a yard sale with my kegerator) spare hydrometer as I broke my main one while sanitizing. It could be incorrect as the paper core may have slid with age. It does measure 1.0 in water.
The sample measured 1.030, for only 6.8ABV. The sample tasted good for so young a beer, but was definitely sweet. Being my first beer with malodexterin, that could be all it is, but if there are fermentables in there I want to dry it out.
My plan is to go to LHBS today or tomorrow get a new hydrometer and some yeast. Pull a sample and see if the initial measurement was correct.
What would you recommend to dry it out without changing the character too much? I am thinking Chanpagne yeast, or maybe EC-1118. I read that nottingham may be a good choice too.
I also have in my fridge already the following:
BRY-97
Abbaye
Nottingham
wyeast 3333 German Wheat
Wyeast 1968 London ESB
Cider house select
Also, if I pitch into my secondary with the jack barrel chips, could that cause issues?
It started as a kit that I modified, I don't have the recipe handy but can get it if needed. I was aiming for 8-9% abv. OG was 1.081. There was malodextrin in the recipe for some residual sweetness.
Yeast was US-04, rehydrated in hot water, then added a some cooled wort during the boil to get it started on some sugars. It was very active, I had a very short lag time and vigorous start to fermentation.
I let it sit in primary for 2 weeks @63-65F. Today I put the jack chips into secondary and racked, pulling a sample for gravity measurement. As a side note I used a very old (as in from the 80s-90s, bought at a yard sale with my kegerator) spare hydrometer as I broke my main one while sanitizing. It could be incorrect as the paper core may have slid with age. It does measure 1.0 in water.
The sample measured 1.030, for only 6.8ABV. The sample tasted good for so young a beer, but was definitely sweet. Being my first beer with malodexterin, that could be all it is, but if there are fermentables in there I want to dry it out.
My plan is to go to LHBS today or tomorrow get a new hydrometer and some yeast. Pull a sample and see if the initial measurement was correct.
What would you recommend to dry it out without changing the character too much? I am thinking Chanpagne yeast, or maybe EC-1118. I read that nottingham may be a good choice too.
I also have in my fridge already the following:
BRY-97
Abbaye
Nottingham
wyeast 3333 German Wheat
Wyeast 1968 London ESB
Cider house select
Also, if I pitch into my secondary with the jack barrel chips, could that cause issues?