Brewday 13/01/07 - Whitbread London Porter

Bigster · Post by **Bigster** » Sun Jan 14, 2007 10:24 pm

Andy how do you do it - whatever yeast i use in my brews they hardly have enough puff to raise the lid on the fermenter

Bigster · Post by **Bigster** » Sun Jan 14, 2007 10:35 pm

I have used brewery yeast but it certainly wasnt as spectacular as that

Will look in to reusing yeast sometime. Is it advisable to do this if I have fined in the primary as I tend to do?

prolix · Post by **prolix** » Mon Jan 15, 2007 12:46 am

Man that is excellent mine just had a ckae and gently burst through.

steve_flack · Post by **steve_flack** » Mon Jan 15, 2007 9:37 am

I often find dark beers and especially stouts go a lot more ballistic than paler beers. I've often come home to find a stout/yeast explosion and a slightly miffed wife

SteveD · Post by **SteveD** » Mon Jan 15, 2007 2:02 pm

steve_flack wrote:I often find dark beers and especially stouts go a lot more ballistic than paler beers. I've often come home to find a stout/yeast explosion and a slightly miffed wife

There might be some basis behind your observation...I think Wheeler said that yeast likes dark beers....maybe because of higher acidity?

Post by **Andy** » Mon Jan 15, 2007 2:31 pm

I've noticed the same - the stout I brewed also went crazy

Post by **Andy** » Tue Jan 16, 2007 12:30 pm

I shut the heating off to the bathroom as the LCD thermometer strip on the side of the fermeneter was reading 24 degC

.

The strip now reads 18 degC but all activity has stopped, I've fitted an airlock and there's zero bubbling going on..... I've turned the heating back on again to try and get the temp up to 20 degC ish, if I still get no activity then should I rouse the brew gently or pitch some aditional yeast ?

Gravity is currently 1022.

Post by **Andy** » Tue Jan 16, 2007 12:56 pm

Cheers Daab!

steve_flack · Post by **steve_flack** » Tue Jan 16, 2007 1:17 pm

What yeast did you use? You're only a six or so points off you'd expect and you do have a reasonable amount of brown malt in the beer which may make the FG higher anyway. It's going to be kegged for a few months so there's plenty of time for some secondary fermentation to sort it out.

Post by **Andy** » Tue Jan 16, 2007 2:31 pm

Steve - I used liquid brewery yeast (Hook Norton strain).

You're right about being relatively close to FV and yes, given the 4 month maturation time I'm sure it will drop a few points over that period

PieOPah · Post by **PieOPah** » Tue Jan 16, 2007 3:20 pm

So, why was everything pink? Not the usual colour I would associate with a Porter....

Scooby · Post by **Scooby** » Tue Jan 16, 2007 4:36 pm

Colour balance

See tap room for advice on new digital camera

Post by **Andy** » Tue Jan 16, 2007 4:49 pm

It was taken using the camera in my phone!

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Brewday 13/01/07 - Whitbread London Porter