Brewchitect
Well-Known Member
I always just read for hours when I have an issue. This will be my first post asking fellow homebrewers for help. My fermentation started and stopped really, really quick.
Chocolate Stout - All Grain
10 gal. batch brewed Sunday 10/9
20# 2-row
1# chocolate malt
1# crystal 80
1# roasted barley
1# flaked oats
1 oz. Williamette at 60 min.
1 oz. Williamette at 45 min.
1/2 oz. Columbus at 30 min.
1/2 oz. Columbus at 15 min.
1# lactose at 10 min.
Yeast nutrient at 10 min.
10 oz. cocoa powder at 0 min. (too much??)
(2) 11g. packets vacuum sealed Nottinghams, rehydrated.
mash 155 for 60 min.
cooled to 68 deg. and pitched. into fridge at 65 deg.
OG 1.045 (didn't do beersmith this time, but this seems quite low, the crush from my LHBS didn't seem fine enough, but i rolled with it anyway.)
Airlock activity after 4 hours, rigorous after 8 hours, dead stop after 12 hours.
I'll have to check the gravity when I get home from work today, but I havent seen a single air lock bubble last night or this morning.
Any thoughts??
Chocolate Stout - All Grain
10 gal. batch brewed Sunday 10/9
20# 2-row
1# chocolate malt
1# crystal 80
1# roasted barley
1# flaked oats
1 oz. Williamette at 60 min.
1 oz. Williamette at 45 min.
1/2 oz. Columbus at 30 min.
1/2 oz. Columbus at 15 min.
1# lactose at 10 min.
Yeast nutrient at 10 min.
10 oz. cocoa powder at 0 min. (too much??)
(2) 11g. packets vacuum sealed Nottinghams, rehydrated.
mash 155 for 60 min.
cooled to 68 deg. and pitched. into fridge at 65 deg.
OG 1.045 (didn't do beersmith this time, but this seems quite low, the crush from my LHBS didn't seem fine enough, but i rolled with it anyway.)
Airlock activity after 4 hours, rigorous after 8 hours, dead stop after 12 hours.
I'll have to check the gravity when I get home from work today, but I havent seen a single air lock bubble last night or this morning.
Any thoughts??