Porter fermentation

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Porter fermentation

Post  BassClefBrews on Mon Jan 18, 2010 3:44 pm

I brewed my take on a Robust Porter Friday and need some opinions. I pitched 2 packages of Wyeast Activator 1968 London ESB at 70 degrees and all is going well, consistent bubbling from the airlock at 66-68 degrees. My question is, after fermentation is done, should I rack to a secondary and store it at cooler temps for a while like a lager or just go ahead and keg or bottle. I plan on leaving in the primary for at least 2 weeks.
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Re: Porter fermentation

Post  EricRuuska on Mon Jan 18, 2010 5:56 pm

If it were me (and I know it's not) I'd leave it in the primary for 3-4 weeks, then bottle. If you want to let it clear a little in a secondary, I'd do 3 weeks in the primary and a week in the secondary. You could crash cool it the week before bottling, might help it clear up a little more.
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Re: Porter fermentation

Post  CGreen on Mon Jan 18, 2010 6:27 pm

I would skip the secondary all together. That is a high floculating yeast. It settles to the bottom and is damn near cheese like when fermentation is complete. If you can ramp up the temp to 72F for 2 days right at the end of fermentation so she gets a good D-rest. I love that yeast but it can leave a bit behind.
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Re: Porter fermentation

Post  BassClefBrews on Tue Jan 19, 2010 12:47 am

When you say at the end of fermentation, do you mean after co2 stops bubbling from the airlock completely? I have been letting my beer sit for a week or more after activity has ceased before taking a gravity reading, and so far it's been where it needs to be. No d-taste.
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Re: Porter fermentation

Post  CGreen on Tue Jan 19, 2010 10:07 pm

I do it once things begin to slow and some convection is still visible.
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