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Old 05-14-2009, 01:36 AM   #1
chase's Avatar
Aug 2007
Urbana, IL
Posts: 370
Liked 2 Times on 2 Posts

I decided to post this in the beginners forum, because I just made a beginner's mistake.

I've been brewing for about two years now, with something like 40 brews under my belt. However, last Sunday (11 days ago), I brewed a dry irish stout, and didn't oxygenate it.

I realized I didn't oxygenate when I took a gravity sample yesterday and it came out at 65% attenuation using white labs wlp004 irish ale yeast which should have fermented out to around 72%

It was an all-grain batch, mashed at 149, and fermented at 65F, OG=1.052

Now, since I've never had this problem before, I'm trying to figure out how I should go about getting the gravity down another 8 points. Anyone have any ideas?

My only thought is to pitch more yeast. I've got a packet of Nottingham, and a liquid culture of Edinburgh yeast I was saving for a scottish I want to brew in a few weeks.
1 #1: RIS
1 #2: -
2 #1: Flanders Red (2009)
2 #2: Lambic (2009)
2 #3: Flanders Red (2010)
2 #4: Lambic (2010)
2 #5: Old Ale

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Old 05-14-2009, 01:58 AM   #2
HillbillyDeluxe's Avatar
Jan 2009
'Possum knob KY Near lexington
Posts: 655
Liked 6 Times on 5 Posts

Let it ride. Give it a good shaking (Without opening) and let it go an extra 2 weeks in primary. Unless of course you are already in secondary, in that case give it a shake and three more weeks, I've had this problem many times and thats what i do. The extra time will get it at least closer to your gravity and will only improve it as it is a stout. Let me know hoe it turns out.

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