yeastforbrains
Well-Known Member
Hi there, fellow brewers!
I recently brewed an imperial oatmeal stout @ OG 1.080. Mashed at 68°C (I guess that was my first mistake) pitched it on Windsor (second mistake) slurry from my previous brew (a robust porter). I aerated for about one hour and fermented @ 22°C. It took off like a rocket and then just died after less than 24 hours, no more life, other than the rare,occational burp. So I took a gravity sample, expecting something like 1.060, but it had dropped down to 1.032. In such a short time!!!??? However, three days subsequent readings show no mercy, fermentation has stopped for real. I detect no off flavours, but it is very fruity and way too sweet. Why couldn't it have just continued... So at this stage I'm considering to just count my losses, dump it and start over, i.e. lower mash temp and use a better workhorse for yeast. What would you do in my situation? Can I mask sweetness successfully? Or if I repitch another yeast, would I not still end up with something just as amateurish as leaving it sweet?
Thanks for input,
I recently brewed an imperial oatmeal stout @ OG 1.080. Mashed at 68°C (I guess that was my first mistake) pitched it on Windsor (second mistake) slurry from my previous brew (a robust porter). I aerated for about one hour and fermented @ 22°C. It took off like a rocket and then just died after less than 24 hours, no more life, other than the rare,occational burp. So I took a gravity sample, expecting something like 1.060, but it had dropped down to 1.032. In such a short time!!!??? However, three days subsequent readings show no mercy, fermentation has stopped for real. I detect no off flavours, but it is very fruity and way too sweet. Why couldn't it have just continued... So at this stage I'm considering to just count my losses, dump it and start over, i.e. lower mash temp and use a better workhorse for yeast. What would you do in my situation? Can I mask sweetness successfully? Or if I repitch another yeast, would I not still end up with something just as amateurish as leaving it sweet?
Thanks for input,