Breakfast stout...what temp to ferment?

[GeorgiaTiger]

In my instructions on the recipe, there was no fermentation temp for this Breakfast stout. Anyone know what temp Stouts should ferment at? Im at 66 right now according to the stick on thermometer on my carboy. Have it in a Brew Cooler bag with 4 frozen two liters in the bag with it.

Any help?

 

[Yooper]

It depends on the yeast strain. Some strains are better with more character at warmer temperatures, while others do great even under 60 degrees.

 

[GeorgiaTiger]

View attachment ImageUploadedByHome Brew1483143355.465268.jpg

 

[Yooper]

I can't see the name of the yeast strain- it looks like it's ripped right where the name is. I don't recognize the package off hand. I might see it as "Nottingham", since it seems like a longish name.

If it's Nottingham, you'd want to ferment at 59-65 degrees or so.

 

[Sir-Hops-A-Lot]

Do you mind posting the recipe?
I love stouts. I have a chocolate stout in the secondary.
If the fermentation temp isn't bang on, it should still be good. Stouts are very forgiving beers.

 

[GeorgiaTiger]

I can't see the name of the yeast strain- it looks like it's ripped right where the name is. I don't recognize the package off hand. I might see it as "Nottingham", since it seems like a longish name.

If it's Nottingham, you'd want to ferment at 59-65 degrees or so.

It is Nottingham. I googled it and it said ferment 54-70.

 

[GeorgiaTiger]

Do you mind posting the recipe?

I love stouts. I have a chocolate stout in the secondary.

If the fermentation temp isn't bang on, it should still be good. Stouts are very forgiving beers.

Recipe was a kit. Here is the outside of box

View attachment ImageUploadedByHome Brew1483155161.705779.jpg

 

[Yooper]

It is Nottingham. I googled it and it said ferment 54-70.

Nottingham gets weirdly fruity at above about 65 degrees. It's really "clean" at under 60 degrees, and pretty nice at 62 degrees, but I wouldn't ferment that strain higher than 65 degrees due to those weird esters it can make.

 

[FranklinNewhart]

I am brewing a Breakfast Stout right now and I am fermenting at 59 degrees. It's working but it is taking it's bloody sweet time. It's not stalled, it is just really really slow.

 

[GeorgiaTiger]

I am brewing a Breakfast Stout right now and I am fermenting at 59 degrees. It's working but it is taking it's bloody sweet time. It's not stalled, it is just really really slow.

Using Nottingham yeast? I've researched and Nottingham is notoriously slow. Took mine about 36 hours to start and it's not vigorous at all. Just a bloop every now and then from the airlock.

 

[FranklinNewhart]

I have been using Turbo yeast but as of late I purchased a different brand. The yeast is called Liquor Quik Super Yeast X-Press and it is from Winemakeri Inc. in Lower Sackville NS Canada. I bought a bunch of it at $10.95 a bag. I am not pleased with how slow it works. Other turbo yeast I have had will almost boil the CO2 off but this stuff is slow. I did a yeast count under the microscope and it has a high count in the billions but it is lazy as the guy we fired at first break.

 

[KeyWestBrewing]

Using Nottingham yeast? I've researched and Nottingham is notoriously slow. Took mine about 36 hours to start and it's not vigorous at all. Just a bloop every now and then from the airlock.

Cooler temps will make for slower fermentation but it sounds like you might be using an old pack and or possibly under pitching. I use Nottingham for nearly everything..IPAs, Berliner Weisse, Cream Ales, Stouts, even cider. It should ferment quick, clean, and floc like a rock.

 

[GeorgiaTiger]

It's working great now. I just smelled a faint beer smell coming from the Coolbrew bag its fermenting in and it's going to town! It was very slow going though at first. Krausen looks thicker and "nastier" like normal now. Check the video.

https://instagram.com/p/BO3a8-6DAZw/