Just finished brewing Oatmeal Stout last night by following another recipe, called for an OG of 1.070. Mine finished out at 80*F as 1.108.
I dont know how to explain this other than it being a partial grain mash and I could have sparged well?
I feel like if I let the Irish ALe yeast I pitched do there work, it might get to 6-8% alc, but that because my original gravity was so high there will be a lot of sugar left over. Should I pitch the secondary with a high alc. yeast (BArley wine or English ale?) or let it be an extremely thick sweet stout?
Thanks for any feedback.
I dont know how to explain this other than it being a partial grain mash and I could have sparged well?
I feel like if I let the Irish ALe yeast I pitched do there work, it might get to 6-8% alc, but that because my original gravity was so high there will be a lot of sugar left over. Should I pitch the secondary with a high alc. yeast (BArley wine or English ale?) or let it be an extremely thick sweet stout?
Thanks for any feedback.