frankvw
Well-Known Member
Hi everyone,
Yesterday I brewed a full grain oatmeal stout. I mashed at 69 degrees C (rather high because I want this to be a sweetish, full bodied beer). With the wort at a temperature of about 25 degrees C an an OG of 1057. I pitched Fermentis S33 yeast (hydrated as per the instructions from Fermentis). That temperature is a few degrees higher than is ideal, but since it was late afternoon I expected it to go down to around 22C during the night (which is close to ideal).
There was a fermentation lag of about 4 hours before CO2 production began. Two hours later CO2 production had already become vigourous. When I got up this morning around 6 fermentation it was downright volcanic, and the temperature of the wort had risen to 28C (obviously due to yeast activity) in spite of the fact that the room temperature had gone down.
When I returned shortly after eleven that morning (say, 4 hours and a bit later) CO2 production had ceased entirely. Not a single bubble has escaped the airlock for the past three hours. Wort temperature has dropped to ambient temperature again. Specific gravity sits at 1030. I could live with 1015, even with 1020 maybe (although I'm aiming for 1013 or thereabouts) and I know that S33 has a rather high final gravity, but 1030 simply won't do.
What gives? Any suggestions on how to proceed? (Other than giving it time, which is the best I can come up with.)
All thoughts on the matter would be appreciated!
// FvW
PS: Yes, I know, S33 might not be the obvious choice for a sweet stout, but I just wanted to try it and see what it does.
Yesterday I brewed a full grain oatmeal stout. I mashed at 69 degrees C (rather high because I want this to be a sweetish, full bodied beer). With the wort at a temperature of about 25 degrees C an an OG of 1057. I pitched Fermentis S33 yeast (hydrated as per the instructions from Fermentis). That temperature is a few degrees higher than is ideal, but since it was late afternoon I expected it to go down to around 22C during the night (which is close to ideal).
There was a fermentation lag of about 4 hours before CO2 production began. Two hours later CO2 production had already become vigourous. When I got up this morning around 6 fermentation it was downright volcanic, and the temperature of the wort had risen to 28C (obviously due to yeast activity) in spite of the fact that the room temperature had gone down.
When I returned shortly after eleven that morning (say, 4 hours and a bit later) CO2 production had ceased entirely. Not a single bubble has escaped the airlock for the past three hours. Wort temperature has dropped to ambient temperature again. Specific gravity sits at 1030. I could live with 1015, even with 1020 maybe (although I'm aiming for 1013 or thereabouts) and I know that S33 has a rather high final gravity, but 1030 simply won't do.
What gives? Any suggestions on how to proceed? (Other than giving it time, which is the best I can come up with.)
All thoughts on the matter would be appreciated!
// FvW
PS: Yes, I know, S33 might not be the obvious choice for a sweet stout, but I just wanted to try it and see what it does.