Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > Multiple - Deception Cream Stout

Reply
 
LinkBack Thread Tools
Old 10-30-2012, 01:19 AM   #711
rideincircles
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Fort Worth
Posts: 203
Liked 8 Times on 8 Posts
Likes Given: 5

Default


My fermentation is currently really slow. I shouldn't have added ice to the water bath this morning before work, it is now at 58 degrees and my heater is not working in my house at the moment. Is there anything to worry about as far as too cold goes? I assume yeast will kick back up when it heats up a bit.



Edit: replacing cold water with warm water to bring heat up.

__________________

Started brewing February 2012:
All grain and partial mash brewer depending on time. Meads and apfelwein also.

rideincircles is offline  
 
Reply With Quote Quick reply to this message
Old 11-01-2012, 03:45 PM   #712
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage
Posts: 544
Liked 84 Times on 52 Posts

Default


Looks good to me. You mean the airlock is slow?

Check the specs of your yeast online or wherever, temp range will be listed.

__________________
mike_in_ak is offline  
 
Reply With Quote Quick reply to this message
Old 11-02-2012, 12:47 AM   #713
rideincircles
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Fort Worth
Posts: 203
Liked 8 Times on 8 Posts
Likes Given: 5

Default


It dropped below 60 for a while and had barely any activity, but my house has warmed up now and it is moving along fine. The 1450 yeast range is 60-70 degrees and mine has been mostly in the mid to low 60's. I think max at 66 degrees. Everything looks good now, my only concern is being gone for the weekend and maintaining under 70 degrees when it's getting into the 80's this weekend.

My concern was if anything happens if it's too cold like fruity esters or somethng along those lines.

__________________

Started brewing February 2012:
All grain and partial mash brewer depending on time. Meads and apfelwein also.

rideincircles is offline  
 
Reply With Quote Quick reply to this message
Old 11-02-2012, 06:24 AM   #714
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage
Posts: 544
Liked 84 Times on 52 Posts

Default


I think esters are high temp and cold just makes things go dormant? Lots of wiser people on these forums could chime in.

My outdoor temps are 0 - 30 this week.

__________________
mike_in_ak is offline  
 
Reply With Quote Quick reply to this message
Old 11-02-2012, 12:44 PM   #715
Gaditano
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Washington DC
Posts: 6
Liked 7 Times on 4 Posts
Likes Given: 7

Default


Eagerly brewing this up tommorow. Thinking about adding about 6-8 oz of regular molasses to the boil at 15 min...didnt see any mention of molasses in this thread. Im also using warrior hops. I recently tried a Spartan Warrior Imperial Stout in Alaska recently that used blackstrap molasses and warrior hops that had to be one of the finest stouts that ever crossed my lips. If I could ever clone that recipe or better yet if anyone knows of a clone

__________________
Gaditano is offline  
 
Reply With Quote Quick reply to this message
Old 11-02-2012, 05:36 PM   #716
KramE
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Providence
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 5

Default


If I want a bit more caramel taste, would bumping the crystal 60 up a 1/2# accomplish as much?

KramE is offline  
 
Reply With Quote Quick reply to this message
Old 11-05-2012, 11:37 PM   #717
wyowolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Atlanta
Posts: 100
Liked 1 Times on 1 Posts
Likes Given: 1

Default


I started on the 17th with an OG of 1.062 checked today and its 1.026. Almost 3 weeks. Should I keep it in the fermenter? Seems like it should be lower...??

But it does taste good now ;-)

__________________
wyowolf is offline  
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 01:53 AM   #718
Grumpybumpy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Posts: 709
Liked 6 Times on 6 Posts

Default


I made this quite a while ago and I've been letting it sit in bottles. I ran upstairs to grab a screwdriver to mount a new cartridge on my turntable and witnessed a swing top bottle blow out the bottom. Man it smelled good! Obviously I put one in the fridge

__________________
Grumpybumpy is offline  
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 05:11 AM   #719
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage
Posts: 544
Liked 84 Times on 52 Posts

Default


Quote:
Originally Posted by wyowolf
I started on the 17th with an OG of 1.062 checked today and its 1.026. Almost 3 weeks. Should I keep it in the fermenter? Seems like it should be lower...??

But it does taste good now ;-)
Take another reading In a few days. If it's the same it's done, right? The lactose adds non-fermentable gravity, so that could be right.
__________________
mike_in_ak is offline  
 
Reply With Quote Quick reply to this message
Old 11-06-2012, 05:13 AM   #720
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage
Posts: 544
Liked 84 Times on 52 Posts

Default


The OP says 1.02

__________________
mike_in_ak is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need help with Cream Stout NateLikeBeer Beginners Beer Brewing Forum 6 04-17-2009 04:40 PM
Cream Stout TimSTi Recipes/Ingredients 8 02-11-2009 06:26 PM
SA Cream Stout Danny013 Commercial Brew Discussion 11 12-01-2008 02:03 PM
Cream Stout billfillmaff Recipes/Ingredients 1 03-10-2006 10:34 AM
A good oatmeal stout, cream stout or porter brackbrew Recipes/Ingredients 5 12-27-2005 05:13 PM