I brewed a PM Double Chocolate Oatmeal Stout a two weeks ago. I took my first SG today and it was at 1.046, it started @ 1.065!! It has been fermenting @ 62 for 13 days, and i have tried to get it warmer but it is tough, Alaska in the winter.
I brewed this PM using the stove top method on my new SQ10. my mash was a little messed up, 154 for 25min and then it cooled to 148 so i tried to raise the temp and hit 168 by mistake, and it finished @ 162 after an additional 25min.
Do you think by the mash temp getting to high i would have alot of unfermentable sugars in there?
I plan to do my best to get the carboy into the upper 60's to see if it will finish out lower. Any other ideas would be most helpful. has anyone used a heating pad to raise the temps? I am running out of blankets
Batch size: 3 gal
Boil: 3.25 gal
OG- Measured: 1.065 Est: 1.069
FG- Measure: ? Est: 1.018
3.50 lb Amber Liquid Extract [Boil for 15 min] Extract 51.53 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 14.72 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 11.04 %
0.35 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.10 %
0.35 lb Chocolate Malt (350.0 SRM) Grain 5.10 %
0.25 lb Roasted Barley (300.0 SRM) Grain 3.68 %
1.50 oz Fuggles [4.50 %] (60 min) Hops 35.4 IBU
6.00 oz Coco Powder (Boil 10.0 min) Misc
0.60 lb Milk Sugar (Lactose) (Boil 10.0 min (0.0 SRM) Sugar 8.83 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
60 min Mash In Add 4.04 qt of water at 164.0 F 154.0 F
10 min Step Add 10.00 qt of water at 177.2 F 170.0 F