Originally Posted by Matt Up North
I just checked on my Stout from last week, called the Dark Knight
and the gravity is currently at just shy 1.010 and I think it can still keep going. Using Nottingham...
I did a 10 gallon batch, struck at 171*, mashed 155* for an hour and sparged in about a half hour using 167* water. I have used Notty about 8 times and it always gets to about 1.010 although the Danstar sheet says it stops at 1.012. Do I just need to mash hotter, 160*? Switch yeast that doesn't attenuate as much? I am trying to get a hold of some Safale US-04, but that might not come too soon. I have a source for some Fullers, but it too won't be until at least two or three weeks from now.
Any thoughts on this little problemo? Just makes for a really dry tasting stout what with all of the black roast and black patent in the mix. It is what I wanted just at a higher FG of maybe 1.015 or so.
Every batch I have brewed using the Notty yeast takes it down 1.010 also, I havent tried it on a stout though, looking back at my notes on a 1.072 stout I brewed, and using US-05 gave me a FG of 1.018, it is a little onthe sweet side, but thats what I wanted, mashed at 154, I think 160 would be too high to mash, I would just go with the US-04 on your next stout, and stay in the 154 range, good luck bro.