Questions on Botteling my Extract Stout

[BlasBrew]

Howdy all.

New to Home brewing but has been a burning interest for the past few years.

My wife surprised me with a Kit in April and since I have brewed 3 beers.

My third beer was a Great Divide, Yeti Oatmeal Stout Clone.

Here is the recipe below.


Fermentables

Amount Fermentable PPG °L Bill %
8 lb Dry Malt Extract - Extra Light - (late addition) 42 2.5 57.1%
3 lb Dry Malt Extract - Amber 42 10 21.4%
11 lb Total


Steeping Grains

Amount Fermentable PPG °L Bill %
1 lb Flaked Oats 33 2.2 7.1%
1 lb American - Caramel / Crystal 120L 33 120 7.1%
1 lb American - Chocolate 29 350 7.1%


Hops

Amount Variety Type AA Use Time IBU
1.25 oz chinook Pellet 12.1 Boil 60 min 53.25
1.25 oz fuggle Pellet 5.2 Boil 20 min 13.86
1.25 oz fuggle Pellet 5.2 Boil 10 min 8.3


I never got an OG due to the fact that I crushed my hydrometer when I was prepping to pull a sample.

According to the recipe the OG should have been 1.094 and FG at 1.024
I moved it to secondary and took a sample reading. 1.020 on the dot.

It has been 2 weeks this Monday, Racked to secondary on Saturday.

How long should I wait to bottle and allow to condition there?

Am I safe with the Gravity being right in the Finals neighborhood.

 

[Colorowdy]

If your hydrometer sample is stable for 3 days you are safe to bottle.
A lot of people don't secondary around here. They give it three weeks in primary and bottle. You probably could've bottled Saturday. Although in my opinion letting this age in the secondary for a month or two maybe even longer will make it better.
If you want more home made goodness. You could go get a wheat or pale. And just go from primary to bottling bucket.
And here this calculator is awesome.http://www.northernbrewer.com/priming-sugar-calculator/

 

[BlasBrew]

Thanks. I was thinking of leaving in Secondary for a week to clear out. Bottle and let condition for about 3 weeks before popping one open

 

[WileECoyote]

Thanks. I was thinking of leaving in Secondary for a week to clear out. Bottle and let condition for about 3 weeks before popping one open

Hello, You will find that if you let that stout age (@ 70 deg in secondary or bottles) for a few months (3 to 4 months) it will become much much better than after only 5+ weeks old.

Also a stout might take quite a bit longer to carb up than 3 weeks, so if its flat after 3 weeks don't get discouraged just let those bottles sit for a month or two or longer and they will carb up.

Cheers

 

[BlasBrew]

Hello, You will find that if you let that stout age (@ 70 deg in secondary or bottles) for a few months (3 to 4 months) it will become much much better than after only 5+ weeks old.

Cheers

I was thinking this.

I think I will pop one open at 3-4 weeks just to see how she taste.

My first beer I did was an English Bitter from Brewers Best, after a week in bottle it was already. Only a 3% ABV and nothing special.

My second beer was an IPA suggested to me from my LHBS.

I popped one open after a week and it was damned near flat. I figured because of the ABD floating around 7.4% it needed longer.

After 3-4 weeks it is something great, Beautiful head and delicious.

I will take your advice on my Stout, stash the bottles and forget about them.

I will just have to brew more so I have something tasty to drink while I wait.

 

[BlasBrew]

Also a stout might take quite a bit longer to carb up than 3 weeks, so if its flat after 3 weeks don't get discouraged just let those bottles sit for a month or two or longer and they will carb up.

Cheers

I am glad I remembered you saying this.

I popped one open after two weeks.

DON'T JUDGE ME!!!

Flat but delicious.

Pretty much convinced me to stash them in the basement and pretend they don't exist.

Thank you for the words of wisdom

 

[WileECoyote]

I am glad I remembered you saying this.

I popped one open after two weeks.

DON'T JUDGE ME!!!

Flat but delicious.

Pretty much convinced me to stash them in the basement and pretend they don't exist.

Thank you for the words of wisdom

Your Quite Welcome !

Cheers