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Old 06-07-2007, 10:35 AM   #21
FlyingHorse
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Quote:
Originally Posted by egerrish
...shaking your wort in the fermentation vessel for 4 minutes will yield about the same dissolved oxygen as an aeration stone for 30 minutes (don't quote me on the exact time).
Oops, I quoted you on the exact time.

Do you mean 30 seconds with a stone? Seems to me that if shaking were that much more efficient than a stone, HBS's would be selling a lot more carboy shakers and a lot fewer 02 stones...
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Old 06-07-2007, 03:47 PM   #22
methoddman
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haha lol


 
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Old 06-07-2007, 03:56 PM   #23
LBbrew
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Quote:
Originally Posted by coyote
LBbrew,

what was the Cliff Notes version of that podcast?

what's the deal with those podcasts...pay site?

thanks.
I think it was this one.
--------------------------------------------
April 5, 2007 - Yeast Life Cycle
David Logsdon from Wyeast takes us through the life cycle of our favorite microorganism and lets us know how we can help our yeast thrive and make great beer.
--------------------------------------------

and you have PM.

 
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Old 06-07-2007, 03:56 PM   #24
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First I think what you want to be concerned about as far as flavor goes is FG and attenuation. ABV should not be a primary consideration with beer.
Second 1.030 is a little high but will probably make a good stout if it is truly finished. If you are concerned you may try bringing the temp up a little to see if that helps.
With an RIS I think I would have left it in the primary for atleast 2 weeks and leave it sit in the secondary for 3 weeks or more. You may get it to drop a few more points in that time.
If some or all of your extract was Laaglander then you used an extract that has poor attenuation and you are very likely done.
If you do have a stuck fermentation then maybe some other experts can help.
Craig

 
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Old 06-07-2007, 05:18 PM   #25

I don't think it is lack of aeration or your yeast. I think Evan and David hit it on the head! The amount of unfermentables from all those dark grains are very likely what's giving you a 1.030 FG. Let it condition for a long time and see if it drops a bit and mellows. I seriously doubt that it will drop more than a scant few points, but it might make for a nice, creamy stout - very RIS-like.

My only concern is the same as Evan's - you may have a lot of tannins from all those dark grains. Just wait it out and see. I did something very similar once several years ago with a Porter and the beer was only good for marinades and cooking! So, don't feel like the Lone Ranger here!

 
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Old 06-07-2007, 05:57 PM   #26
_Edge
 
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Quote:
Originally Posted by Bike N Brew
Oops, I quoted you on the exact time.

Do you mean 30 seconds with a stone? Seems to me that if shaking were that much more efficient than a stone, HBS's would be selling a lot more carboy shakers and a lot fewer 02 stones...
Found the episode -- 11/2/05 Second Interview with Dave Logsdon of WyeYeast. The conversation begins at about 15:30.

The money quote is around 21:10, Dave: "we found that shaking actually works better than an aquarium pump... we did some studies on it and I think it was only about 4 minutes of good heavy shaking gave us enough dissolved oxygen for a typical gravity beer."

you can download all of the episodes (for free, at least it was for me a few months ago) from the itunes podcast list.

 
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Old 06-07-2007, 08:22 PM   #27
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cool, thanks again guys. I just got all of the equipment together for my first All-grain

Maybe I'll revisit this recipe once I figure out how to not screw up an AG batch

 
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