1056 in Wassa's Honey Porter
Posted: Saturday Jul 21, 2007 6:29 pm
Folks,
I've got Wassa's honey porter, with Wyeast 1056 instead of Safale US56, in the fermenter and it's still going day 15, albeit very slowly.
On brew night, I was startled by an OG of 1064, and that was after discarding (ie. drinking) the first 100ml or so out of the fermenter. I thought such a high OG couldn't be right, so I took another reading and got 1060. I didn't have much faith in that figure either but couldn't be bothered taking a 3rd reading, so I pitched the yeast and thought nothing of it. Afterall, it was 1 am in the morning and I'd been HB'ing for 6 hours, bottling 2 brews and brewing 2 more, the 2nd being the CMP.
A few days later curiosity got better of me and I had a play with Qbrew, which according to my inputs, predicted an OG of 1048. All the more reason to doubt the OG of 1060, I thought.
But now I'm wondering, given the long fermentation time. It's the first time I've used 1056, so at first I thought the strain must be relatively slow. But today, day 15, I took an SG reading (1013, down from 1015 on day 13) tasted the SG sample, as you do. Gee, I thought it had quite a kick, so now I'm not so sure about how 'wrong' my OG was?
Can anyone who's done Wassa's Honey Porter recall their OG?
All my other brews are normally donw within 7 days. Based on their own experience, does anyone have an opinion of Wyeast 1056?
Brewing Details:
1.7kg CMP
1.5kg Coopers Dark LME
500g Yellow Box honey
10g Cascade @ 10min; 10g Dry hopped.
Wyeast 1056 American Ale starter prepared 4 days earlier
Pitched @ 22 deg C
Fermented @ 19 deg
23L
Racked on day 6.
Cheers.
I've got Wassa's honey porter, with Wyeast 1056 instead of Safale US56, in the fermenter and it's still going day 15, albeit very slowly.
On brew night, I was startled by an OG of 1064, and that was after discarding (ie. drinking) the first 100ml or so out of the fermenter. I thought such a high OG couldn't be right, so I took another reading and got 1060. I didn't have much faith in that figure either but couldn't be bothered taking a 3rd reading, so I pitched the yeast and thought nothing of it. Afterall, it was 1 am in the morning and I'd been HB'ing for 6 hours, bottling 2 brews and brewing 2 more, the 2nd being the CMP.
A few days later curiosity got better of me and I had a play with Qbrew, which according to my inputs, predicted an OG of 1048. All the more reason to doubt the OG of 1060, I thought.
But now I'm wondering, given the long fermentation time. It's the first time I've used 1056, so at first I thought the strain must be relatively slow. But today, day 15, I took an SG reading (1013, down from 1015 on day 13) tasted the SG sample, as you do. Gee, I thought it had quite a kick, so now I'm not so sure about how 'wrong' my OG was?
Can anyone who's done Wassa's Honey Porter recall their OG?
All my other brews are normally donw within 7 days. Based on their own experience, does anyone have an opinion of Wyeast 1056?
Brewing Details:
1.7kg CMP
1.5kg Coopers Dark LME
500g Yellow Box honey
10g Cascade @ 10min; 10g Dry hopped.
Wyeast 1056 American Ale starter prepared 4 days earlier
Pitched @ 22 deg C
Fermented @ 19 deg
23L
Racked on day 6.
Cheers.
