kgg_033
Well-Known Member
OK, so let me preface by saying I am still relatively new to brewing, as i started up again recently after a 4 yr hiatus.
I have a 1.083 OG stout in the fermenter, and it has stopped fermenting after 48 hrs. Prior batches of lower gravty ales have attenuated at 55% (dry yeast, never again), and 65.5% (wlp007, which I understand to be highly attenuative)...I did not use a starter for this, however, and used 50% bottled water (whoops), and no nutrient (whoops), and only aerated by pouring back and fourth before pitching (again...whoops). So as you see, my process has not been perfect.
So back to my stout. This time I aerated with vigorous shaking for a few minutes. I also used yeast nutrient as per the amounts on the bottle. The starter was wlp007, in a 3qt (!)starter. I settled overnight in the fridge, and decanted the liquid off the top, and pitched only the slurry that remained. So far, as you see, much improved in my process.
Recipe:
3 lbs 2 row pale
1 lb roaster barley
0.75 lb chocolate malt
0.5 lb crystal 60
1 hr mash in 1.5 grain to quart ratio at 155 (dropped to 150 at the end).
Bucket Sparge, yielded 3 gallons at 1.036 (21 GP's for 5 gallons).
7 lbs dry malt extract added at beginning of boil.
Cooled, pitched at 70 degrees.
ambient room temp is 72-73 degrees...I understand this can give off flavors, but given prior attenuation problems, i decided this was not a concern.
Here is where it may have fallen apart: the next day (16 hrs later) I came home for lunch, lid was partially blown off, and KRausen foaming out the top. I think I am ok (?) because I caught it while it was still active, so hopefully no infection. I put the lid back on and babysat it until krausen stopped filling my airlock.
However, LATER THAT NIGHT it was bubbling away, and the temperature reading on the bucket said, well, it didnt say anything because it only goes up to 80. Ambient temp was still 73. I would estimate, by time it took to cool, it was around 83 degrees for a few hrs. (I have since learned that vigorous fermentation produces heat!). I did get it back down to 73, and it continued fermentation for another 18-24 hrs, but has now stopped.
My question is, total fermentation time, although vigorous, was about 48 hrs from pitching to no airlock activity. Is it likely that I am still ok given the vigorous fermentation and the starter size, or will I find my attenuation problems to have continued? Thoughts? I am just hoping for 70% at this point, but originally 75 was my target. I know I will find out in a week but I am still anxious...
Thanks in advance, and sorry about the long post, but all to often I see people post too LITTLE info.
Peace
I have a 1.083 OG stout in the fermenter, and it has stopped fermenting after 48 hrs. Prior batches of lower gravty ales have attenuated at 55% (dry yeast, never again), and 65.5% (wlp007, which I understand to be highly attenuative)...I did not use a starter for this, however, and used 50% bottled water (whoops), and no nutrient (whoops), and only aerated by pouring back and fourth before pitching (again...whoops). So as you see, my process has not been perfect.
So back to my stout. This time I aerated with vigorous shaking for a few minutes. I also used yeast nutrient as per the amounts on the bottle. The starter was wlp007, in a 3qt (!)starter. I settled overnight in the fridge, and decanted the liquid off the top, and pitched only the slurry that remained. So far, as you see, much improved in my process.
Recipe:
3 lbs 2 row pale
1 lb roaster barley
0.75 lb chocolate malt
0.5 lb crystal 60
1 hr mash in 1.5 grain to quart ratio at 155 (dropped to 150 at the end).
Bucket Sparge, yielded 3 gallons at 1.036 (21 GP's for 5 gallons).
7 lbs dry malt extract added at beginning of boil.
Cooled, pitched at 70 degrees.
ambient room temp is 72-73 degrees...I understand this can give off flavors, but given prior attenuation problems, i decided this was not a concern.
Here is where it may have fallen apart: the next day (16 hrs later) I came home for lunch, lid was partially blown off, and KRausen foaming out the top. I think I am ok (?) because I caught it while it was still active, so hopefully no infection. I put the lid back on and babysat it until krausen stopped filling my airlock.
However, LATER THAT NIGHT it was bubbling away, and the temperature reading on the bucket said, well, it didnt say anything because it only goes up to 80. Ambient temp was still 73. I would estimate, by time it took to cool, it was around 83 degrees for a few hrs. (I have since learned that vigorous fermentation produces heat!). I did get it back down to 73, and it continued fermentation for another 18-24 hrs, but has now stopped.
My question is, total fermentation time, although vigorous, was about 48 hrs from pitching to no airlock activity. Is it likely that I am still ok given the vigorous fermentation and the starter size, or will I find my attenuation problems to have continued? Thoughts? I am just hoping for 70% at this point, but originally 75 was my target. I know I will find out in a week but I am still anxious...
Thanks in advance, and sorry about the long post, but all to often I see people post too LITTLE info.
Peace
