Tuesday, September 29, 2009

Dry Stout Update

We racked the beer into secondary fermenter last night, probably two or three days behind schedule, but better than nothing. The SG was about 1.018, down from 1.050 when we put it in. The recipe sheet says that it should stop somewhere just below 1.020. It's starting to taste like a nice dry stout (think boddingtons maybe), but tastes like it has a little ways to go with the sugar yet.

We've come up with a highly developed refrigeration unit to keep it between 55 and 65 degrees for the next week while it finishes fermenting, basically just set the carboy into our largest enameled canning pot full of water, then threw a towel over the top which wicks water up over the top of the carboy. It kept the setup at 65 degrees last week while it was 100 outside. This week I'm running a fan on it to see if I can convince the setup to get down closer to 55, but I'm not sure it'll work.

1 comment:

  1. 65F is a good goal. I would say 55 is a little too cold for this type of yeast... it might just go to sleep at those temps. Normally 65-68 is a good goal for an ale yeast but there are exceptions.
    Can't wait to taste it!


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