05/09/2010 - Whitbread 1850 Porter

[jubby]

Don't see any reason why bottle aging won't work. I would reduce the priming rates though, and maybe rack to a secondary - this one has continued to produce a fair bit of CO2 slowly in the keg (all the hard-to-ferments from the brown malt I guess).

I've noticed that too. I have two IPA's and one of these porters ageing at the moment. All of them need venting once a week as they are still producing Co2 after 6 months (8 for one of them) I guessed the same as you......less fermentable sugars slowly fermenting out.

[hazard]

Brewed this finally on Monday. Scaled recipe to 23L, and got 23.5 L into the fermenter at OG 1062, pretty much spot on (assuming 75% efficiency). Spring in Melbourne is a good time to brew, fermenter is maintaining a constant 18 deg with no temp control. May turn on heater pad on the weekend to make sure it ferments out fully - I'm using Wy1098, never used this before, does it need a diacetyl rest?

[coatesg]

It's one of the Whitbread strains - I can never remember if S04 is supposed to be the same as 1098 or 1099. Either way, I don't think it needs a long diacetyl rest, but I never tend to rush my beers off the yeast anyhow.