It’s been three and a half weeks since the brew day for the Super Stout. I deliberately left this to ferment at a lower temperature, 16 degrees Celsius. There were two reasons for that. First, Good Beer Week was on last week and there was no time over the weekends to bottle. Second, wanted a really clean yeast finish to the beer.
Fast forward to now. Went out and took a sample of the beer. Gravity reading came in at 1.031! What? I’m pretty sure that’s no where near where I thought it would finish. Yeah, there’s all sorts of stuff in there like lots of super dark malt and liquorice. But I really thought this would drop more. And I still do.
Rather than wait another 2-3 weeks I’ve set the temperature to rise to 20 degrees Celsius. I’m hoping the yeast will wake up and have another crack at eating some of that remaining sugar. If that doesn’t work, I might need to pitch some more yeast in. Which is something I’m not took keen on.
The sample tastes quite sweet still. And that should mean there’s still more sugars for the yeast to eat up. There’s also a really strong molasses taste which ends with liquorice taste. Now I know what the liquorice does. The sample is also super dark, just as the name suggests.
So, temperature up and give it another week and a half. Hope it’s ready by then. If not… well, we’ll cross that bridge if we come to it.