1.020 Strikes Again!

[Bauzer]

It should, as long as its entered correctly. The chocolate grain I viewed did list lintner at zero, but there are several listed for each grainery. I think the cold should be okay, as long as it warms up to ferm temp, but expect that it may take some time for them to wake up due to it. If you are close to 2 weeks now, I'd just wait another week. 3 weeks shouldn't affect your beer too much to notice anything.

Side note, honestly I haven't pitched too cold, so I'm just assuming.

I don't like bottle bombs either. Been close twice, and I believe it was due to underpitching. So I bit the bullet and get a stir plate, and can't speak more highly of doing starters. Like a wort chiller, its a great investment to avoid headaches.

 

[Mainer]

Update! Even though I don't have temperature control, I've been using warm water baths to raise the temp of the yeast cake, and I'm seeing results. Down to 1.017ish. I haven't pitched the Notty or sugar yet.

 

[Bauzer]

Interesting! How long you gonna keep that up for?

 

[Mainer]

Interesting! How long you gonna keep that up for?

Until it stops working.

Edit: (Isn't that always the answer in brewing?)

 

[Bauzer]

Until it stops working.

Edit: (Isn't that always the answer in brewing?)

True. But surly you have something in your mind. If gravity halts after.. 2-3 days straight you stop?

 

[Mainer]

True. But surly you have something in your mind. If gravity halts after.. 2-3 days straight you stop?

My target FG was 1.012. I'd be satisfied with 1.015. I pitched the sugar last week at 1.017 and haven't taken a reading since, but there's been consistent bubbler activity.

 

[Bauzer]

My target FG was 1.012. I'd be satisfied with 1.015. I pitched the sugar last week at 1.017 and haven't taken a reading since, but there's been consistent bubbler activity.

Hmm.. well as long as their is activity, leave it alone.

I'd assume with the concern you've had over this you have taken several gravity readings and at this point you are more likely to ruin this due to oxidation than having a low alcohol, sweet, dumper.

 

[Mainer]

Hmm.. well as long as their is activity, leave it alone.

I'd assume with the concern you've had over this you have taken several gravity readings and at this point you are more likely to ruin this due to oxidation than having a low alcohol, sweet, dumper.

I think I've only taken a total of 3-4 readings, so I'm not too worried. But I don't want to over-tinker.

 

[Chesterbelloc]

If all else fails use a good lager higher temp yeast that eats maltoriose.

https://www.wyeastlab.com/yeast-strain/kölsch

 

[Mainer]

Nottingham to the rescue! Pitched it last Wednesday, now we're down to 1.014.

 

[Bauzer]

Nice. Have you bottled/kegged yet? Probably not gonna taste until early next week perhaps?

 

[Mainer]

Nice. Have you bottled/kegged yet? Probably not gonna taste until early next week perhaps?

I bottled a week ago today. With all those dark and chocolate malts, I'm going to try to let it ride a good long time before I drink it. At least a month, if I can resist.

 

[Bauzer]

Mmmmm, ya that is probably a good idea. Though I'd be also interested in seeing how it tasted while it ages, so ya know.. maybe 1 bottle now and again until its juuuuuuuust right.

 

[kangabrew]

I bottled the beer and it has carbed for a little over 3 weeks and no bottle bombs, so I guess it was done at 1.020. The carbonation level is actually lower than I excepted, but I aimed for 2.5, so for a stout I guess it's still OK. The IBU was calculated to 39, but it tastes like it's more bitter than that, and the bitterness is a little harsher. I guess that's because it originates from the chocolate/black malt (i used ~9 % all together). Overall it's still good, in fact the best beer I've made.

 

[Bauzer]

Ya, you can get an astringency with chocolate/black malts, especially in higher doses. One of our brew club members says to use baking soda to help give a more creamy mouthfeel and will cut the astringent behavior of the black malts, focusing on more of the pleasant tones of those grains. When I go to make my stout or RIS, I'm going to try it myself, though keep it light.

Glad you didn't have a bottle bomb! There is still time, but you are probably alright.