East India Porter

[Matt12398]

Good work Fido.

Your oat addition could work well. What I would say is that mine is so strong on the coffee notes that you might find the late hop addition lost amongst it. If you did what I wanted though then it's not your beer so give it a go and let us know what it's like.

1098 is whitbread dry as well so it might attenuate quite a lot.

If I was brewing it again I think I'd use a bit less black malt, a touch more crystal and maybe up the OG a little. I'd still use the burton ale because I love it.

[Fido97]

Damn. Just racked for conditioning after a week in the primary. Gutted to find the FG at 1024 (down from about 1052). Possible mistakes I made were mashing at too high temp and/or too low ferment temp for the yeast in question. Also maybe I overpitched - used 2 packs wyeast whereas I almost always use just one. Anyway I guess its all about the taste and it tastes OK but too early really to tell. Ho hum...

[6470zzy]

Damn. Just racked for conditioning after a week in the primary. Gutted to find the FG at 1024 (down from about 1052). Possible mistakes I made were mashing at too high temp and/or too low ferment temp for the yeast in question. Also maybe I overpitched - used 2 packs wyeast whereas I almost always use just one. Anyway I guess its all about the taste and it tastes OK but too early really to tell. Ho hum...

I don't think that over-pitching would have been your issue. What temp did you ferment at? Sounds as though your yeast crashed out. Its not too late too finish it off if you have only just racked to secondary, bring up your temp and rehydrate a pack of Notty and toss that in, the profile of the wyeast will already be present flavour-wise.

Cheers

[Matt12398]

When I did mine it finished 1.018 and at the point of measuring I'd already crash cooled and got my bulk priming solution on the go so I went ahead anyway. It's actually now a lot drier than you would expect and not a single over carbed bottle.

Yes, 1.024 is a bit high but I wouldn't be surprised if you knocked off a few more points and it will be fine.

Look at recent posts on here and there are several where people have porters that have finished high.

[jaroporter]

i had an old style porter with ringwood go from 1,062 to 1,021 and crash out. tasted too high. couldn't rouse it so after a coupla weeks i stirred in ~3 gravity points of sugar solution to kickstart it. ended up down at 1,016 dangerously smooth and tasty. could help if other methods fail perhaps..?

[Fido97]

Cheers guys for the advice. I have decided to roll with it depite the high FG. After a few months in the shed it might turn out ok - though not as intended.

[jaroporter]

i should probably add that i was going to bottle the porter and prime with sugar anyways so i also wanted to be sure that sugar wouldn't restart the fermentation in the bottle and give me bombs..