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Old 02-05-2013, 08:20 PM   #1
crawfman
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Default 100% Brett L oatmeal stout stalled?

I brewed an oatmeal stout and added a healthy starter of Brett L that I built up twice that was from white labs. I began to see active fermentation after 6 hours and thought things were great. My basement temp dropped to high 50's low 60's and after two days of going crazy it stopped so I moved it upstairs to a closet. After 3 weeks it is only at 1.026 and started around 1.050ish (don't have notes handy). Is this normal for Brett L to be so slow? I've read that most people are done around 4 weeks.

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Old 02-05-2013, 09:06 PM   #2
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Brett in general will take a while to ferment. It has a wide temp range but is more active in the mid 80's. I would raise the temp with a electric blanket and see if that helps. Also just give it some time to do its thing. Def want to know how this turns out.

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Old 02-06-2013, 04:40 PM   #3
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the drop in temp may have just crashed it out, but what temp did you mash at? 100% brett should be treated as normal beer

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Old 02-06-2013, 04:41 PM   #4
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Using a refractometer?

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Old 02-06-2013, 08:23 PM   #5
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I mashed for 60 mins at 157 but it was freezing in the garage that day and no matter what I did, the temp by the end of the 60 minutes was near 150. I also only use a hydrometer, so it's not a calculation error and it's calibrated. It also has a very metallic like taste...of course this was after I took a hydrometer reading so maybe It was from that.

6.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain
1.00 lb Oats, Flaked (1.0 SRM) Grain
1.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain
0.50 lb Acid Malt (3.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain
0.50 lb Chocolate Malt (450.0 SRM) Grain
0.50 lb Roasted Barley (300.0 SRM)

I also added a 1/2# of acid malt with 20 mins. remaining to lower the ph for the brett but not long enough to affect the mash ph.

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Old 02-06-2013, 09:11 PM   #6
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Also the original gravity was 1.055.

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Old 02-06-2013, 10:03 PM   #7
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hmmm, you said you built up a healthy starter, was it in the gallon+ range?

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Old 02-06-2013, 10:49 PM   #8
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Not of pure Brett L... Around 1\4 gallon pure.

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Old 02-06-2013, 10:52 PM   #9
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Quote:
Originally Posted by crawfman View Post
Not of pure Brett L... Around 1\4 gallon pure.
Depending on the age of that vial, you may have just inadvertently underpitched then. Those WLP Brett vials have something like 10% the total number of cells of a standard sacch vial. For an all-Brett beer, most folks try to pitch at/near lager rates.
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Old 02-07-2013, 02:08 AM   #10
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I had varying results with Brett, getting between 60 and 80% attenuation with the same yeast in similar worts.

Give it a few weeks and keep it warm. If it still hasn't moved, add a standard yeast to finish it off.

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