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Old 02-04-2010, 07:47 PM   #1
brewser
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Feb 2010
washington, dc
Posts: 3


I made a Brewer's Best kit of oatmeal stout Jan 31 and pitched around 73F, assuming it would cool several degrees in the following 24 hours. It began to ferment within 6 hours and the next day, around pitch+18 hours, it was very active - 2-3 bubbles per second - due to unusually high temps in the house. At that point I moved it to a much cooler spot, tried wrapping the fermenter in wet towel to cool it to no avail. Finally the temperature dropped and fermentation slowed significantly at about pitch+25 hours. As of Feb 2 there has been basically no activity that I can see. Gravity is at 1.028, from an OG of 1.072 and it tastes sweet (esters?) and a bit like grain. Should I re-pitch to reduce the gravity and hopefully finish the fermentation, or is it done? If the former, how much yeast should I add?

Thanks in advance!

btw, it still tastes pretty good.

 
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Old 02-04-2010, 07:54 PM   #2
Almighty
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Jan 2009
San Diego, CA
Posts: 428
Liked 28 Times on 21 Posts


I'm not familar with the kit. What type of yeast is used.
Going from 1.072 to 1.028 is apparent attenuation of 61.1%. This could be normal depending on the yeast you used.

 
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Old 02-04-2010, 08:12 PM   #3
brewser
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Feb 2010
washington, dc
Posts: 3

Good question. I think it was Windsor ale yeast by Danstar, which, after looking it up on the web, is supposed to produce a "a beer which is estery to both palate and nose, and is usually described as full-bodied, fruity English ales." (http://www.danstaryeast.com/windsor.html) Maybe all is fine with my stout!

 
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Old 02-04-2010, 08:43 PM   #4
Kahuna
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Oct 2009
RI
Posts: 82
Liked 4 Times on 3 Posts


I'd get the temperature to the mid-sixties and rouse the yeast. Then wait a few more days and take another reading. You can probably get a few more points out of it.

So what yeast did you use?

 
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Old 02-04-2010, 08:51 PM   #5
brewser
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Feb 2010
washington, dc
Posts: 3

it looks like my previous post didn't in fact post..

the yeast was Danstar Windsor Ale yeast in the 11 g pack, and after reading about it on their website, it looks like it's supposed to be moderate attenuation, fruity and estery, which is what I have. Still, my beer tastes a bit like grain. Is that something that will mellow on conditioning? It is currently at ~65 and seemingly done, but perhaps it's just very slow and will drop a few more points..

 
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Old 03-09-2010, 01:14 AM   #6
twostep627
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Jan 2010
Sterling Heights, MI
Posts: 3

Brewser,

How did it turn out what SG did you bottle at. My BB Oatmeal stout started at 1.066 stalled at 1.032 took off again in secondary and is now at 1.022 after 1 week primary 3 week secondary. Im debating bottleing but worried about bottle gernades.

http://www.homebrewtalk.com/f163/yea...hat-do-162880/

 
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