MeanGreen
Well-Known Member
This yeast talk has me considering notty to make sure I get his gravity where it needs to be
This yeast talk has me considering notty to make sure I get his gravity where it needs to be
Well, since the OP doesn't seem to check in on this thread anymore, I'll offer advice based on my experience with this recipe.
If I were you I'd mash at a lower temp for a longer time, say 155F for 60min. For me, it seems that the 159F/45 min mash schedule resulted in a dextrinous wort that will not go below 1.026. The attenuation of Notty is comparable WLP001.
I wanted to come up with a nice malty, hop-flavorful IPA that pushed the upper limits of a Category-14 (American IPA) beer. The outside range for the OG is 1.075 and the IBUs at 60. Normally for me, a 60-IBU beer would be a bit too bitter. I knew Id have to get to one more upper limit with this beer, and that was to attenuate to the high side of about 1.018 finished gravity. With a higher finishing gravity, the malt character would hold its own against the higher IBUs. This was going to need a high mash (159) and a short rest (45 minutes) to give me the higher FG.
This beer remains one of my personal favorites and based upon the comments of others including those in the original post...I'd say it's lives up to it's name of "Outer Limits".
Now...I'm off to ignore some of my other threads.
I agree. Wait!!! What???
Let me see...what did the OP say he was trying to accomplish with this "Outer Limits" IPA?
Oh yeah...
This beer remains one of my personal favorites and based upon the comments of others including those in the original post...I'd say it's lives up to it's name of "Outer Limits".
Now...I'm off to ignore some of my other threads.
BM
Thanks. I am going to go with your recipe as written tonight and hope for the best. It appears to have worked for most everyone and I've had great success with many of your past ones.
My only subs are on 1 or 2 hops but maintaining the IBU ratio
Please share your experience if you decide to mash at 159F for 45min. I'm still trying to figure out where this brew went wrong for me.
Please don't take any offense, none intended.
Well nearly a week later. Took a gravity reading and I'm at 1.030. Its been at about 66-68 so moving it up to 70 to hopefully finish it down.
BM does this sound like its headed the right way?
I was at 1.026 after a week at 69F, and it didn't move after that. I tried rousing the yeast and also pitching onto a yeast cake from another brew and letting it go for 2 more weeks.
Still at 1.026.
interesting. well i have some renewed airlock activity with a day at 70, not the best indicator but at least something is going on. I am goin to revisit in a few days to check progress
Well as it stands I am still at 1.03.
Researching stuck fermentation, I am at 57% attenuation.
Options are:
Rouse Yeast
Pitch Notty
oPitch onto another yeast cake
I have an Nott ycake on an amber that has finished I could rack to a secondary
should I rouse the yeast, give it a week and see? if nothing then go for the yeast cake?
I tried rousing the yeast and pitching onto another cake, and that did nothing for me.
It is clear to me that the problem we are experiencing is with a highly dextrinous (aka partially unfermentable) wort. This is a result of the high temp/short mash schedule. Adding more standard yeast is just a waste of yeast.
I think the only thing that might get the FG down at this point is adding amylase enzyme (beano). However, the results will be unpredictable at best and might take several more weeks.
I decided to live with it at 1.026, but honestly it is much too sweet for my tastes. I may brew up another dry IPA and blend it, but still haven't figured that part out yet.
I checked it today, it is still at 1.030
I suppose the airlock bubbling could be the gas coming out of suspension since the brew is warmer now. Tastes pretty sweet still too. I think I will leave it warm for another week than cold crash it.
Another week, another 2 point drop. 1.026. It's cold crashing now and ready to keg. I can't wait any longer for it drop further.actually looking back at my notes, it was at 1.032 the first time I checked. A week later after warming it up and stirring it was at 1.030. This past weekend it is at 1.028.
I'm not going to AE it, I need to get my primary and secondaries freed up. The samples taste good, I don't mind it being a bit sweet.
If I rebrew it, I will drop the mash temp some. Interestingly enough, when I put the recipe in beersmith, I get the same numbers that BM shows in the first post of the thread. Changing the mash temp in beersmith does not change the FG calculation, unless I am doing it wrong. I figure the higher mash temp are the reasons its not fermenting down.
Agree 100%. I think it is rather clear the 159F/45min mash directions in the first post of this thread are causing low attenuation issues. I dumped my original batch and re-brewed mashing at 154F/60min. Came out great...finished at 1.017.In this thread - https://www.homebrewtalk.com/f12/pushing-outer-limits-ipa-76424/ - BierMuncher posted that he mashed at 154, not 159. Maybe that's the reason some have reported overly sweet / stuck fermentations.
That's what I was thinking when I went back and looked at the recipe. I had just used one packet of re-hydrated S-05.I went back and checked my notes. I did end up at 159 on this mash. More than likely my higher attenuation was caused by pitching on that huge slurry of '04 from a just racked prior batch.
This, sir, is one fantastic beer. Absolutely delicious.
BM, just a couple of quick verifications. If I wanted to go with white labs, would you suggest the dry English ale (WLP007) or English ale (WLP002)?
Suggested mash of 154/60 mins?
No mash out?
I fly sparge at 168.
Sound about right?
I am thinking about brewing this on Sunday. I have some notty or wyeast1056 on hand. What would one of these do for this beer? Or should I just pick up a packet of safale-04 when I get the other ingredients?
Enter your email address to join: