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Old 12-21-2010, 02:47 AM   #1
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Default Escape from Stuck Fermentation Mountain - AE to the Rescue

Oatmeal Stout, mashed way to high (160s).
OG=1.063. FG = 1.032. Ouch. This after 2 weeks fermentation.

I pulled a test jar and added amylase enzymes. 1/4 tsp. Test jar sat at room temp. Here's how that turned out:

December 11, before enzymes:


December 13, 2 days after enzymes added


December 18, 7 days after enzymes added; pen added to increase volume of test jar so hydrometer would float


Today (December 20), the gravity is still 1.012.

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Old 12-21-2010, 02:56 AM   #2
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This would have probably finished much lower if not for the oatmeal and lactose that were in the recipe. So, I wouldn't recommend this unless your mash is hopelessly stuck at a cloying level. This beer might still turn out a disappointment. Will know in January. I probably won't bottle until January.

Here's the recipe in case anyone cares:

Ingredients
Amount Item Type % or IBU
18.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 67.29 %
3.00 lb Oats, Flaked (1.3 SRM) Grain 11.21 %
1.50 lb Carafa III (525.0 SRM) Grain 5.61 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 5.61 %
1.00 lb SB Victory Malt (28.0 SRM) Grain 3.74 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 2.80 %
1.00 oz Magnum [14.00 %] (90 min) (First Wort Hop) Hops 21.7 IBU
2.00 oz Northern Brewer [8.50 %] (30 min) Hops 17.2 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 3.74 %
2 Pkgs Saflager Dry Lager (Fermentis #S-23) Yeast-Lager

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Old 12-21-2010, 03:06 AM   #3
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You fermented a stout with lager yeast?

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Old 12-21-2010, 03:14 AM   #4
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Yes. Fermented at about 54.

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Old 12-21-2010, 09:56 AM   #5
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Quote:
Originally Posted by ReverseApacheMaster View Post
You fermented a stout with lager yeast?
I've heard some of commercial lagers, like Lion Stout, are lager fermented.
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Old 12-22-2010, 10:47 PM   #6
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But how did it taste at 1.032? Too many people get worked up over numbers. I bet your gravity had as much to do with the fact that your base malt was only 2/3rds of the grist.

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Old 12-22-2010, 10:48 PM   #7
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Quote:
Originally Posted by SwampassJ View Post
I've heard some of commercial lagers, like Lion Stout, are lager fermented.
Yep. Some examples of Foreign Extra Stout are brewed with lager yeast.

http://www.bjcp.org/2008styles/style13.php#1d
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Old 12-22-2010, 11:27 PM   #8
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Quote:
Originally Posted by michael.berta View Post
But how did it taste at 1.032? Too many people get worked up over numbers. I bet your gravity had as much to do with the fact that your base malt was only 2/3rds of the grist.
I doubt this. MO has enough diastatic power to convert 40 or 50% adjuncts and specialty grains. Mashing in the 160s denatures beta amylase in under 15 minutes and alpha doesn't survive too much longer unless it's thicker than 1 qt/lb, so he was stuck with a ton of longer sugars and starches. Plus he's got a few points added to his FG from the pound of lactose. You could mash in 100% 6-row at 162* and you wouldn't have much better attenuation.
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Old 12-24-2010, 01:58 PM   #9
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Quick update on this, I added 2 tsp of AE to a carboy of this stout. The carboy was at about 1.030 when added (it was stable at this gravity). After a few days, it was down to 1.022 and stable. Based on my test jar, I expected it to drop further, but it didn't, and I'm glad for it.

I'm not sure if enzymes are "expended" in the process of catalyzing starch to fermentable sugars. I would have thought not, but the evidence seems to indicate that I didn't add enough to the carboy in order to get the attenuation that I got in the test jar.

I hope it was finished because I have it at 32F now and will be bottling on new years.

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Old 01-07-2011, 01:18 AM   #10
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This beer finished great!

http://www.homebrewtalk.com/f68/damn...ml#post2530002

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