100% Brett L oatmeal stout stalled? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > 100% Brett L oatmeal stout stalled?

Reply
 
Thread Tools
Old 02-05-2013, 09:20 PM   #1
crawfman
Recipes 
 
Feb 2009
Posts: 85
Liked 3 Times on 2 Posts



I brewed an oatmeal stout and added a healthy starter of Brett L that I built up twice that was from white labs. I began to see active fermentation after 6 hours and thought things were great. My basement temp dropped to high 50's low 60's and after two days of going crazy it stopped so I moved it upstairs to a closet. After 3 weeks it is only at 1.026 and started around 1.050ish (don't have notes handy). Is this normal for Brett L to be so slow? I've read that most people are done around 4 weeks.

 
Reply With Quote
Old 02-05-2013, 10:06 PM   #2
jsmashXx
Recipes 
 
Dec 2012
Posts: 14

Brett in general will take a while to ferment. It has a wide temp range but is more active in the mid 80's. I would raise the temp with a electric blanket and see if that helps. Also just give it some time to do its thing. Def want to know how this turns out.

 
Reply With Quote
Old 02-06-2013, 05:40 PM   #3
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


the drop in temp may have just crashed it out, but what temp did you mash at? 100% brett should be treated as normal beer

 
Reply With Quote
Old 02-06-2013, 05:41 PM   #4
chiteface
Recipes 
 
Apr 2011
Saugatuck, MI
Posts: 248
Liked 12 Times on 11 Posts


Using a refractometer?

 
Reply With Quote
Old 02-06-2013, 09:23 PM   #5
crawfman
Recipes 
 
Feb 2009
Posts: 85
Liked 3 Times on 2 Posts


I mashed for 60 mins at 157 but it was freezing in the garage that day and no matter what I did, the temp by the end of the 60 minutes was near 150. I also only use a hydrometer, so it's not a calculation error and it's calibrated. It also has a very metallic like taste...of course this was after I took a hydrometer reading so maybe It was from that.

6.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain
1.00 lb Oats, Flaked (1.0 SRM) Grain
1.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain
0.50 lb Acid Malt (3.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain
0.50 lb Chocolate Malt (450.0 SRM) Grain
0.50 lb Roasted Barley (300.0 SRM)

I also added a 1/2# of acid malt with 20 mins. remaining to lower the ph for the brett but not long enough to affect the mash ph.

 
Reply With Quote
Old 02-06-2013, 10:11 PM   #6
crawfman
Recipes 
 
Feb 2009
Posts: 85
Liked 3 Times on 2 Posts


Also the original gravity was 1.055.

 
Reply With Quote
Old 02-06-2013, 11:03 PM   #7
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts


hmmm, you said you built up a healthy starter, was it in the gallon+ range?
__________________
so many sour things

 
Reply With Quote
Old 02-06-2013, 11:49 PM   #8
crawfman
Recipes 
 
Feb 2009
Posts: 85
Liked 3 Times on 2 Posts


Not of pure Brett L... Around 1\4 gallon pure.

 
Reply With Quote
Old 02-06-2013, 11:52 PM   #9
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts


Quote:
Originally Posted by crawfman View Post
Not of pure Brett L... Around 1\4 gallon pure.
Depending on the age of that vial, you may have just inadvertently underpitched then. Those WLP Brett vials have something like 10% the total number of cells of a standard sacch vial. For an all-Brett beer, most folks try to pitch at/near lager rates.
__________________
so many sour things

 
Reply With Quote
Old 02-07-2013, 03:08 AM   #10
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,619
Liked 634 Times on 554 Posts


I had varying results with Brett, getting between 60 and 80% attenuation with the same yeast in similar worts.

Give it a few weeks and keep it warm. If it still hasn't moved, add a standard yeast to finish it off.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
adding oatmeal flavor to oatmeal stout eddie884 Recipes/Ingredients 10 10-29-2014 07:21 PM
Stalled Ferm Founder's Oatmeal Clone GRobison Fermentation & Yeast 0 01-03-2013 05:57 PM
Stalled Stout kennywd Fermentation & Yeast 21 07-15-2011 05:47 PM
Samuel Smith's Oatmeal Stout...question about the Oatmeal digphish Beginners Beer Brewing Forum 18 04-02-2010 12:23 AM
oatmeal stout and oatmeal raisin cookies BeerPressure Cooking & Pairing 2 11-04-2009 12:13 PM


Forum Jump