slicksmix
Well-Known Member
I ask because I have done two batches and both stopped fermenting at 1033-1038.
Has anyone had success with this kit
Has anyone had success with this kit
is it just me or does 1lb malto dextrin seem like A LOT?
The steeping temperature of the water was fine. That won't affect the FG on an extract batch. What was the temperature of the room where the beer was fermenting at? How long was it fermenting for when you checked the FG? Did you take hydro readings 2-3 days in a row to verify fermentation is complete? Notty is a very flocculant. Did you try gently stirring the wort to rouse the yeast back into suspension?
I've tried everything that I know do to Inc stirring, yeast energizer, even repitching on batch 1. That's why I wanted to see if anyone has had success with one.
I steeped at 162 because that's what the directions told me to do. Same with 1 lb maltodextrin. I don't feel experienced enough to mod recipes yet as this is my 3rd batch
My stick on thermometer said it was 71 degrees. The room temp was Closer to 65
Quoting from an article on maltodextrine in Wikipedia, "Maltodextrin is a common adjunct to beer brewing to increase the specific gravity of the final beer product. This improves the mouthfeel of the beer and reduces the dryness of the drink. Maltodextrin is not fermented by the yeast and has no flavor."
By adding that much maltodextrine, the final product will have higher than normal final gravity.
One week for fermenting will end the fast phase but let it have more time to finish out the slower clean up and it may eat a little more of the sugars and settle out better.
Question for the experts here Would you guys use the full pound of Maltodextrin in a batch of this Oatmeal Stout, or would you cut it down a bit? Thanks for the help, about to start this kit.
Cutting down on the malto-dextrine will not drastically affect this beer. It will simply be less creamy and have a little less body. 1 pound of maltodextrine will add about 7-8 points for a 5 gallon batch to both the OG and the FG because it is only about 12% fermentable. The recipe as it stands (excluding the malto) would have an OG of around 1.051-1.054 and FG of 1.013-1.018. Therfore, even adding 8 points to the high end of the FG (which would be 1.026), does not explain an FG of 1.033. Now if you cut out 1/2 of the malto-dextrine, that should leave your FG at the high end of 1.022.
I couldn't say what went wrong, or if anything really went wrong. Usually the culprit on a heavy beer like a stout is lack of aeration, assuming you went with dry yeast (I say this because lack of a starter for a liquid yeast would be another suspect). That Notty should have finished the job on its own- its certainly capable. Also, it sounds like your fermenting temps were fine, so that's not a likely culprit. I suppose it could be a combination of several factors... The malto, combined with a high steeping temp, likely low aeration, and all combined with a highly flocculant yeast like notty.
A few notes....
Damn its hard to keep the Mashing temp between 160-165.
With 2.5 pounds of grain and mashing in 1.25 gallons of water as directed, neither bag of grains could be completely submerged.
Thanks for that info Big B, You rock! i will definitely check that out over the next few days
How was your success with your recipe, if you did well and dont mind sharing i would like to do it sometime in the future, i would do it now but i already have 10 gallons of it, he he! There are so many recipes i wanna try its like i dont know what to do next, any ideas?
A few notes....
Damn its hard to keep the Mashing temp between 160-165.
With 2.5 pounds of grain and mashing in 1.25 gallons of water as directed, neither bag of grains could be completely submerged.
i was looking at doing this recipe as well. One thing I noticed that the OP did that strayed from the recipe was using more water than recommended to steep the grains. The recipe calls for 1 gallon of water for every 2 lbs of grain for the steeping. there 3lbs of grain in this kits so 1.5 gallons for steeping, right? I beliee he used 2.5 to 3 gallons. Could this have caused this problem somehow?
Howtobrew.com said:The grist/water ratio is another factor influencing the performance of the mash. A thinner mash of >2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash because the enzymes are not inhibited by a high concentration of sugars. A stiff mash of <1.25 quarts of water per pound is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable and will result in a sweeter, maltier beer. A thicker mash is more gentle to the enzymes because of the lower heat capacity of grain compared to water. A thick mash is better for multirest mashes because the enzymes are not denatured as quickly by a rise in temperature.
In regards to the temp during steeping. I have had several people recommend bringing the water to 160 on stove top and preheat oven to 160. Once you water is at 160 steep your grains and place in oven.
i was looking at doing this recipe as well. One thing I noticed that the OP did that strayed from the recipe was using more water than recommended to steep the grains. The recipe calls for 1 gallon of water for every 2 lbs of grain for the steeping. there 3lbs of grain in this kits so 1.5 gallons for steeping, right? I beliee he used 2.5 to 3 gallons. Could this have caused this problem somehow?
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