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10-20-2009, 08:50 AM
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#1
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Senior Member
Join Date: Apr 2009
Posts: 456
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Double chocolate stout
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So I brewed up the Austin homebrew double chocolat stout. After o e week in primary I had a gravity of 1.022. I
mixed it up a bit and let it sit at 70f for another week. I got the same gravity this week. I went by the minimash sticky on this board.
One thing I did notice was it took a while to get my mash temp down. It was close to 160 for a bit, didn't get it down to 154 for about 20 min. Should have added more cold water from the getgo but didn't want the temp to drop too quick.
You think I have a lot of unfermentables due to this? And 1.022 is the lowest I'll get?
Thanks
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10-20-2009, 11:10 AM
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#2
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Senior Member
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,879
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That could be a reason - or you did not mix completely when you took the FG?
I think mine was pretty high also when I brewed that one.
in any case it will be a wonderful brew - very good from the get go but will be much better in 3 months! . . . if you can hold off temptation.(which I could not).
It's a sweet brew anyway so . . . . .
__________________
Grinders Island Brewery - Pipeline (Batch #)
Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)
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10-20-2009, 11:46 AM
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#3
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Senior Member
Join Date: Sep 2009
Location: New York
Posts: 700
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I just brewed this on Friday... Smelled great. I can't wait to enjoy it!
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10-21-2009, 06:23 PM
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#4
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Member
Join Date: Aug 2009
Location: Billings, MT
Posts: 42
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[QUOTE=Grinder12000;1620663]That could be a reason - or you did not mix completely when you took the FG?
QUOTE]
Are you supposed to mix before taking the FG? I always just used a turkey baster to take a sample off the top of the carboy.
I have the same issue going on with that exact same beer, however mine seems to have stopped at 1.024, I brewed 2 1/2 weeks ago, seems to have been stopped there for about a week.
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10-21-2009, 06:49 PM
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#5
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Senior Member
Join Date: Jul 2009
Location: Texas
Posts: 439
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Quote:
Originally Posted by morebeer
Quote:
Originally Posted by Grinder12000
That could be a reason - or you did not mix completely when you took the FG?
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Are you supposed to mix before taking the FG? I always just used a turkey baster to take a sample off the top of the carboy.
I have the same issue going on with that exact same beer, however mine seems to have stopped at 1.024, I brewed 2 1/2 weeks ago, seems to have been stopped there for about a week. |
I don't think you're supposed to mix at all after you pitch the yeast. In fact all the books I've read say you should try to not agitate the primary at all even when you are racking to the bottling bucket. Unless I am missing something. |
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10-21-2009, 07:13 PM
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#6
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Senior Member
Join Date: Sep 2009
Location: New York
Posts: 700
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The only time you should mix before taking a gravity reading is before you pitch the yeast. The OG. For FG you just pull a sample. From what I have learned, you want to try to limit the movement of the beer when it has fermented so that you don't get oxygen mixed in or the beer can oxidize.
Hope that helps.
Dave
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10-21-2009, 07:24 PM
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#7
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Senior Member
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 9,651
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I think he was referring to rousing the yeast to try to get it to ferment further. Usually you just gently rock the carboy in a circle to swirl up a little yeast. Some folks go so far as to actually stir it up, but I think that's going overboard.
__________________
"Science + beer = good!"
-Adam Savage
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10-21-2009, 08:46 PM
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#8
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Senior Member
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,879
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My bad - I was double thinking at 5:45 in the morning - yea - don't mix after you are done fermenting.
The one thing in my notes that I had forgotten about was how many people that "do not like dark beer" loved this one!
__________________
Grinders Island Brewery - Pipeline (Batch #)
Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)
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10-22-2009, 12:36 PM
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#9
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Senior Member
Join Date: Apr 2009
Posts: 456
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when i bottle i was thinking of adding chocolate extract, has anyone tried it? i really do not taste as much of a chocolate flavor as i would like, i've read where people add it to taste, but i definitely do not want to add too much.
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10-23-2009, 01:08 AM
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#10
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Senior Member
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,160
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I just kegged the Holiday Chocolate Stout (the same recipe plus a spice pack). I left it in the primary for 3.5 weeks. One week at 67, the rest of the time at ambient (about 73). I took three readings when I kegged, the average was 1016.
I would research tips for a stuck ferment on this site.
How long has it been fermenting?
What temperature?
Has your hydrometer been tested?
You can rouse the yeast by gently rocking the carboy (with the cab on). You can pitch more yeast. If all else fails, you can rack this beer onto the yeast cake of another beer that has finished. I doubt you will have to go that far though.
Let us know what you found out.
Eric
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