Hi All- First time posting after using this forum as a resource for years.
So, for starters, I did something incredibly stupid and I don't really know what direction to go in. Had an Oatmeal stout with this configuration:
3.3 lb Light LME
3lb Dark DME
.5 Malodextrin
1lb oats
10oz Dark Chocolate grain
12oz 2-row Pals
6oz Victory
1oz vanilla beans soaked in 1 cup dark rum for 1 week.
Brewers Gold hops & Nottingham Yeast
Mashed grains at 155-160 for 45 min; boiled in LME/DMA and Malo for an hour. Chilled w/ sterile ice, added vanilla to fermenter, pitched Notty to about 75, stirred and took a OG reading (1.056).
Within 12 hours the airlock was going nuts. Have used Notty before and wasn't too concerned. 5 hours later and the krausen is coming through airlock. Switched out to a sterile airlock/vented bucket a bit and set out on the covered landing where it was 60-75 degrees (know that's a little high, but inside was no better.)
2 weeks later no airlock activity for a few days. planned on botteling so set everything up and STUPIDLY didn't take a reading until AFTER i bottled everything up. Final Gravity? 1.031.
So, finally, my question: Did I basically brew 5 gallons of sticky improvised explosives or is the high gravity somehow due to the rum addition and malodextrin? Whole batch is currently in the basement wrapped in garbage bags and plywood in the event of explosions. Any tips or wisdom would be appreciated. The Missus is about ready to throw out my gear if this stuff explodes in the storage closet. Thanks in advance!
(happier note -- also bottled a saison same night that i added some chamomile flowers to -- about 1oz -- and that's spot on and smells amazing.)
So, for starters, I did something incredibly stupid and I don't really know what direction to go in. Had an Oatmeal stout with this configuration:
3.3 lb Light LME
3lb Dark DME
.5 Malodextrin
1lb oats
10oz Dark Chocolate grain
12oz 2-row Pals
6oz Victory
1oz vanilla beans soaked in 1 cup dark rum for 1 week.
Brewers Gold hops & Nottingham Yeast
Mashed grains at 155-160 for 45 min; boiled in LME/DMA and Malo for an hour. Chilled w/ sterile ice, added vanilla to fermenter, pitched Notty to about 75, stirred and took a OG reading (1.056).
Within 12 hours the airlock was going nuts. Have used Notty before and wasn't too concerned. 5 hours later and the krausen is coming through airlock. Switched out to a sterile airlock/vented bucket a bit and set out on the covered landing where it was 60-75 degrees (know that's a little high, but inside was no better.)
2 weeks later no airlock activity for a few days. planned on botteling so set everything up and STUPIDLY didn't take a reading until AFTER i bottled everything up. Final Gravity? 1.031.
So, finally, my question: Did I basically brew 5 gallons of sticky improvised explosives or is the high gravity somehow due to the rum addition and malodextrin? Whole batch is currently in the basement wrapped in garbage bags and plywood in the event of explosions. Any tips or wisdom would be appreciated. The Missus is about ready to throw out my gear if this stuff explodes in the storage closet. Thanks in advance!
(happier note -- also bottled a saison same night that i added some chamomile flowers to -- about 1oz -- and that's spot on and smells amazing.)
