Dr_Deathweed
Well-Known Member
Brewed this on 10/26
Oatmeal Stout III
Batch Size: 11.00 gal
Boil Time: 60 min
OG 1.060
Ingredients Amount Item Type % or IBU
18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.59 %
3.00 lb Oats, Flaked (1.0 SRM) Grain 11.76 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.84 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 3.92 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 3.92 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.96 %
4.00 oz Williamette [5.40 %] (60 min) Hops 29.4 IBU
2.00 tsp Irish Moss (Boil 15.0 min) Misc
2 Pkgs Nottingham (Danstar #-)
Split the batch with a friend, I don't know how his batch finished out since they left town for the holidays. I have been wanting to bottle this batch so I checked the FG 11/23 and it was 1.030. Decided that was high so I agitated the yeast cake a bit and let it sit to today. Get everything ready to bottle again, but the gravity is still at 1.030.
My options are:
1)bottle as normal, risk bottle bombs in case it is not completely done fermenting
2)bottle, but cut the priming sugar
3) re-pitch yeast and give it another few weeks
4) it tastes great, so just RDWHAHB and keg the damn thing
I am personally leaning toward #4, but just wanted to get some feedback from anyone else that has had a high FG after 2 months.
EDIT: Mashed at 156 for 45 minutes. I know this + the crystal + the cara-pils will leave more unfermentables, but 1.030 still seems really high to me.
Oatmeal Stout III
Batch Size: 11.00 gal
Boil Time: 60 min
OG 1.060
Ingredients Amount Item Type % or IBU
18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.59 %
3.00 lb Oats, Flaked (1.0 SRM) Grain 11.76 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.84 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 3.92 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 3.92 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.96 %
4.00 oz Williamette [5.40 %] (60 min) Hops 29.4 IBU
2.00 tsp Irish Moss (Boil 15.0 min) Misc
2 Pkgs Nottingham (Danstar #-)
Split the batch with a friend, I don't know how his batch finished out since they left town for the holidays. I have been wanting to bottle this batch so I checked the FG 11/23 and it was 1.030. Decided that was high so I agitated the yeast cake a bit and let it sit to today. Get everything ready to bottle again, but the gravity is still at 1.030.
My options are:
1)bottle as normal, risk bottle bombs in case it is not completely done fermenting
2)bottle, but cut the priming sugar
3) re-pitch yeast and give it another few weeks
4) it tastes great, so just RDWHAHB and keg the damn thing
I am personally leaning toward #4, but just wanted to get some feedback from anyone else that has had a high FG after 2 months.
EDIT: Mashed at 156 for 45 minutes. I know this + the crystal + the cara-pils will leave more unfermentables, but 1.030 still seems really high to me.