[ultravista]

I brewed an imperial porter (1.093) two weeks ago, pitched a healthy 3L starter of Conan, and now it is resting at 1.018. It fermented at 68F.

At 1.018, it is still a bit sweet for my taste.

I was thinking about applying heat and bringing the carboy up to 72-75F in hopes to get a point or two. It is plausible that warming the yeast will drive further attenuation?

Summary:

• OG: 1.093
  FG: 1.018
  EST Attenuation: 80%
  Fermentation Time: 14 days
  Fermentation Temperature: 68

[Stevie]

Conan benefits from a rise during fermentation in my experience.

[denny]

I don't think I'd want a beer with that OG in that style to finish any lower.  My imperial porter starts at 1.086 and ends around 1.026.

[a10t2]

Without any information on the recipe, it's hard to guess at attenuation, but at 80% ADF my first thought wouldn't be that it's stalled.

[Kutaka]

Heat might drop it another point or maybe two, but I'm betting it's done.

[ultravista]

Out of the fermenter, it tastes sweet to me. Not too bad, but a little sweeter than expected.

This recipe also calls for 4-5 ounces of roasted cacao and 4-5 ounces of ground course coffee. I don't think either will have much impact on sweetness. Both will be added @ ambient temperature for 3-4 days.

[HoosierBrew]

Without any information on the recipe, it's hard to guess at attenuation, but at 80% ADF my first thought wouldn't be that it's stalled.

Agreed.

[denny]

Out of the fermenter, it tastes sweet to me. Not too bad, but a little sweeter than expected.

This recipe also calls for 4-5 ounces of roasted cacao and 4-5 ounces of ground course coffee. I don't think either will have much impact on sweetness. Both will be added @ ambient temperature for 3-4 days.

Coffee will add bitterness.  I always have to reduce the bittering from hops in my coffee beers.

[brewinhard]

I think a 1.018 FG is more than suitable for a big porter.

[ultravista]

After 6 days at 72-74 f, gravity dropped to 1.014.