Beer Forum

I brewed A partial mash Robust Porter with an O.G. of 1.065 on the 22 of September. I used O2 with a stone for about 1 minute and pitched two vials of White Labs WLP001 into the fermenter. It is at 75 degrees (a bit high but I don't have a way to cool it more, but it is a constant temp) and I was unable to check on it until Monday and it showed signs of some fermentation, but Tuesday it had a foamy head and the airlock was bubbling. It did this for two more days and settled down. I checked the gravity yesterday (10 days) and it is only at 1.060. The following is the recipe that I used. HELP!!

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.75
Anticipated OG: 1.066 Plato: 16.05
Anticipated SRM: 35.6
Anticipated IBU: 22.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.056 SG 13.75 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.1 8.00 lbs. Extra Pale LME America 1.037 2
8.5 1.00 lbs. Munich LME Germany 1.037 10
12.8 1.50 lbs. Crystal 40L America 1.034 40
4.3 0.50 lbs. Black Patent Malt America 1.028 525
6.4 0.75 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.65 oz. Goldings - E.K. Pellet 5.40 22.7 60 min.
0.75 oz. Goldings - E.K. Pellet 5.40 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 2.75
Water Qts: 3.57 - Before Additional Infusions
Water Gal: 0.89 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 1.11 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

first check that gravity again.... then if it is still shit add some dry yeast, you might be able so save it. Also taste your sample to see if you are good.
BUB

I tated it and it tasted good, just way to sweet. I was going to check it again later today. What about rousing the yeast that are in it? I was thinking about another vial of WLP001, but you think adding dry?

Try and rouse it... but if that dosen't work I would try dry yeast, it seems to handle "adverse" conditions better than liquid.
BUB

Thanks Boob!! I put two packs of us-56 in and it is going like wildfire today.