When I moved my stout from primary to secondary fermentation, the gravity had dropped from 1.050 to 1.020. Not quite what I wanted, so hopefully secondary will keep the process going.
I’m skeptical however, since below the layer of yeast trub was a dark layer of settled malt sediments. It was kind of pretty, but I fear it may have weakened my beer. So far its good, but a little sweet.
I know that 1.020 is a little high but don’t you want the stout to be a little sweet, maybe a FG of 1.015 or so? Thats possible in secondary. What kind of yeast did you use?
On a side note my Stout seems to be taking the same route, meaning I’m not sure the FG will be that low. High krausen wasn’t that high. Maybe I should have done a yeast starter sense its a 4 gallon batch until I add the 1 gallon of cofee. Any ideas?
I know that 1.020 is a little high but don’t you want the stout to be a little sweet, maybe a FG of 1.015 or so? Thats possible in secondary. What kind of yeast did you use?
On a side note my Stout seems to be taking the same route, meaning I’m not sure the FG will be that low. High krausen wasn’t that high. Maybe I should have done a yeast starter sense its a 4 gallon batch until I add the 1 gallon of cofee. Any ideas?
1 gallon of coffee? jebus!
Well its about 10 oz of espresso brewed to a gallon, but yeah its a lot.