Hi All.
Eight days ago I brewed a PM Tripel, using .5 lbs each of flaked oats, wheat and rye (1.5 total) along with 3 lbs of base malt. At the end of the mash (70 min @ 151) it was quite cloudy, and not as sweet as I remember previous ones being. I continued with the boil anyways, and was surprised to find that I had more or less hit my target gravity of 1.080. After some research, the cloudiness seems to have been due to unconverted starches from the flaked grains, as I did no protein rest.
Did those unconverted starches affect gravity in a significant way? For the last few days fermentation seems to have stalled (or finished?) around 1.022. I'm using Wyeast 3522 and I'd like to end up closer to 1.014 or drier, especially since the flaked grains have added a lot of body. Fermentation temps started at 67 and are up to 75.
The beer tastes very good, if a little too sweet, so I'm thinking there's something left for the yeast to eat. But could the gravity reading at this point be on account of starch?
Eight days ago I brewed a PM Tripel, using .5 lbs each of flaked oats, wheat and rye (1.5 total) along with 3 lbs of base malt. At the end of the mash (70 min @ 151) it was quite cloudy, and not as sweet as I remember previous ones being. I continued with the boil anyways, and was surprised to find that I had more or less hit my target gravity of 1.080. After some research, the cloudiness seems to have been due to unconverted starches from the flaked grains, as I did no protein rest.
Did those unconverted starches affect gravity in a significant way? For the last few days fermentation seems to have stalled (or finished?) around 1.022. I'm using Wyeast 3522 and I'd like to end up closer to 1.014 or drier, especially since the flaked grains have added a lot of body. Fermentation temps started at 67 and are up to 75.
The beer tastes very good, if a little too sweet, so I'm thinking there's something left for the yeast to eat. But could the gravity reading at this point be on account of starch?