Possible stuck fermentation

Appropriate finishing gravity would be an attenuation approximately within the specs of the yeast strain (67 -75% ADF for WLP013) ...Providence is sitting at ~ 50% attenuation which I would consider unacceptable - especially for a Porter. Of course, there are special cases like low gravity milds but...
In the terms of fermentability, I wouldn't consider Munich or Rye malt a specialty grain.
As for personal tastes, I like my beers on the dry side so I aim for the upper limit of my yeast's capability.

 

The yeast strain specs apply for a specific set of fermentables and mash temps and are a very loose guide without accounting for grain bill and mash conditions.

There's a difference between "underattenuated" and "properly attenuated but not to style". The former (to me) indicates a problem with fermentation (cold side). The latter indicates a problem with grain bill or mash conditions (hot side). If we were talking about a Belgian Strong Pale Ale right now, the OP would be pretty far from the mark. But for a winter English porter - who knows? It might be fantastic! And if it tastes fantastic - how is that unacceptable?

 

I find the published ranges to be mostly useless*, given the fact that yeast strain is only one factor in attenuation, and a given strain will be used in a wide variety of circumstances. I make a Milk Stout that (intentionally) finishes in the ballpark of 50% attenuation. I'm pretty sure the lower end of the strains 'specs' would not go that low.

*Greg Doss' experimental data OTOH is very useful.

 

Jesse, I would not transfer to a secondary.

You beer will not reach 1.017 since you mashed high (160°F) and used three lbs. of specialty grains resulted in an unfermentable wort (which I think is a good thing!).Your beer will have lots of body and I suspect it will have a luscious mouthfeel.

One of the beers I have on my ‘to brew’ list is a clone of Hill Farmstead Everett. Everett is my absolute favorite Porter (I like it better than Edmund Fitzgerald). In my clone recipe I will be using 4 lbs. of specialty malt and I will be shooting for an OG = 1.088 and FG = 1.030. If that beer turns out with a FG = 1.035 I will be happy.

My guess is that your beer will ferment (slowly) for a few more days and you will get a final gravity in the 20’s.

I recently brewed a Bourbon Barrel Porter which had an OG = 1.062 and a FG = 1.024 (prior to Bourbon & Oak aging). That is an Apparent Attenuation of 61% and that beer was excellent (I tasted the hydrometer sample). The overall Bourbon Barrel Porter is extremely tasty.

Having a ‘higher’ final gravity for a Robust Porter is a good thing IMHO.

Cheers!

Jack

P.S. Swirling beer in a closed fermenter is OK. You are basically just rousing the yeast. There is no oxidation concern as long as the fermenter remained closed during the swirling process.

 

Jesse, your beer is not finished yet but I would be willing to bet that this is an instance of “luck beats skill”. I would not be at all be surprised if you stated when everything is all said and done that this is the best beer that you have ever brewed.

Cheers!

Jack

P.S. It has been my consistent experience that beers brewed with a significant amount of dark malts (e.g., Stouts, Porters, etc.) significantly improve with time in the bottle. I brewed my Porter last year (bottled date: 10/25/13) and that beer is drinking much better now (about 3 months in the bottle). I will save some for drinking in February/March. I would recommend that you be patient with drinking your Porter (if you have the willpower to do so).

 

I would not transfer it more than you have to. You've oxidized the hell out of it already. More movement will only cause more O2 to get in there.

I'd leave it on the yeast to clean up and try to finish. Leave it alone.

 

I really appreciate your opinion on this.
For a 1.064 porter, 1.030 FG sounds horribly underattenuated and/or not properly attenuated to style.

 

I agree with you completely with the published ranges.
As stated, a 50% attenuated Milk Stout is a special case.

 

Eddy Fitz is listed at 15* Plato and 5.8% ABV = 1.061 OG; 1.017 FG; 71% ADF. I bet if you half the CaraAroma and Roasted Barley and mash in the low 150's, you'll come awfully close...

 

Hmm, well let's say this:
- 1.030 is underattenuated
- 1.023 - 1.025 is properly attenuated for this mash schedule but not properly attenuated to style
- Just because the beer is not properly attenuated to style doesn't mean it will be "horrible"

I'd personally like to hear the OP's feedback on flavor/mouthfeel when all is said and done....!

 

"Horribly underattenuated" does not mean "horrible" tasting.
Providence was looking for something close to Eddy Fitz...not a nutritional sweet stout.

 

Don't you dare secondary this beer! It needs to stay on the yeast and ferment completely out. From what I got from a Google search, London Ale is a pretty attenuative strain. If it were me, I'd just pretend I'm drinking 2 glasses of Baltic porter and not having to pass out because of an alcohold overdose.

Seriously, A .030 beer isnt' terribly sweet so long as you have some hop to balance it. Taste it and see what you want to do with it. If it's no good for you, I'd recommend blending with another (drier) 5 gal batch. You can use US05 and mash at 150 and make a modest hopped beer to blend. I'll admit that I think that Fitz is my favorite and @ $1.50 a bottle you CANNOT beat this beer. So, if you can't buy the beer it's worth having 10 gal until the end of next September. I'm lucky enough to be able to buy the stuff, and you've got me on the edge of my seat. Keep me posted.

 

I dont' think that I get this out in Indianapolis. I don't get Fitz either. I have parents who live in Cincinnati and I stock up every time I go there. Mayflower sounds pretty tasty though. I'll keep an eye out.

 

I prefer Mayflower slighty over Eddy Fitz (with Founders thrown into the mix) but this may be due to freshness...

 

It's funny - I just picked up a Mayflower Sampler Pack this morning and wondered how your Porter turned out. I tapped mine the other day for "just a taste"...which turned into 4 imperial pints.
Glad everything worked out for you !
Slainte -- Pete