Wow, that's good

I took my first final gravity reading for my first home-brew today. I made the oatmeal stout recipe from Brewer's Best. All I can say is wow. I didn't really know what to expect, but I sure didn't expect it to be that good! My father in law thought it was tasty as well. I'm so hooked already that I already went out and bought a freezer to turn into a fermentation chamber.

I do have one question as well. My final gravity reading was 1.028. The recipe stated that I should have a final gravity of 1.016 - 1.020, so I am a little high. Is this something to worry about? My original gravity was a little high as well, 1.069 as opposed to 1.064 suggested as the maximum by the recipe.

Thanks for any advice

 

Yes 1.028 is too high. Don't bottle it yet, or you might risk some bottle bombs.
How long has it been fermenting? At what temp?

 

What yeast did you use? You're at 71% apparent attenuation. There is a slight possibility that your yeast are done.

I'd rouse the yeast and warm the beer up to see if you can knock off a few more points. Or is it already bottled? If it is, keep them cold to prevent further fermentation.

 

I used Danstar Windsor Ale dry yeast. I have had the beer in primary for 11 days now. I can move it to a warmer spot to see if there is any more action. How do you rouse the yeast?

 

No personal experience with this yeast. Danstar site claims moderate attenuation so it could very well be done. I'd give it some time though to see if it continues to fall.
Didn't see a fermentation temp given so not sure if warming will help.
To rouse the yeast just give it a gentle swirl.


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11 days seems fast especially for your first couple brews. When I first started I left all my beers in primary for 3 weeks to insure that the yeast were done. I recommend leaving it in primary for at least two weeks so check the gravity again in a couple days and see if it changes. You usually don't want to bottle unless the gravity hasn't changed in 2-3 readings over the course of a couple days.

 

Okay, I will try swirling the yeast to see if I can rouse it. I have had it fermenting at around 62-66 degrees. I just moved it upstairs to where it should be at 64-68, so a little warmer.