Brewed this 3/5/16. Did a double decoction mash. Fermented with Wyeast 2206 Bavarian lager @ 50F. Diacetyl rest. Fermentation fully took 25 days! I did under pitch a bit for a lager but it got there eventually. OG 1.065 FG 1.013. Lagered for 7.5 weeks @ 40F. Kegged for 2.4 volumes CO2...
Just brewed this (a la Berlbrew) with the Wheat addition, orange, and lemon zest. Full boil and steeped the crystal 20 in one shot for 40 min and raised temp, no separate pot. No WLP yeast at my LHBS so I used Wyeast 1450 following an 800 mL starter. Tried to keep it around 70 degrees with...
So mine turned out fine in the end. 12 days in primary, 17 days in secondary. Tried to go easy on bottling sugar shooting for 2.1 volumes CO2 but it actually was a touch flat even for stout after 3 weeks. Otherwise a very easy drinking session stout with a nice smooth finish very chocolatey...
I'm having a similar issue with an extract oatmeal milk stout. OG was 1.065, and on two readings on days 7 and 10 I'm stuck at 1.032. Seems pretty pathetic. Yeast is windsor, which I understand does not have the greatest attenuation. Pitched a 1L starter and had crazy activity within several...
So SG on days 7 and 10 in primary were unchanged at 1.032, from OG of 1.065. I did some serious stirring after the initial read, but I guess this is as far as it goes. I had added a bit of extra grains on brew day (12 oz black patent and 8 oz roasted barley). ABV comes out to 4.3, which is...
Just brewed a version of this today - second brew ever. I modified things based on some advice and available ingredients. Used Amber DME instead of light. Used 12 oz of black patent, and added 8 oz of roasted barley. Made a starter of Windsor and pitched a little hot due to screwups with the...