Stout stuck?

[Steveruch]

Did my first BIAB with a starting gravity of 1.055. After six days it was 1.019, after 12 days it's 1.018.
I gently roused the yeast on day seven and saw an increase in airlock bubbles for one day.
7 lbs pale ale malt, 8 ozs roast barley, 4 ozs oatmeal, and 4 ozs caraffa II malt. The pale ale was milled by the hbs. The roast barley and caraffa was "milled" by me rolling a big spoon over them. I mashed at 152f for 35 minutes. The yeast was nottingham and the room temperature was 58-62f.
I'm thinking it's probably done, but not sure as this was my first BIAB and the dark grains weren't as well milled as they could have been.
The hydrometer sample tastes good, but is not as dark as I was wanting.

 

[DBhomebrew]

There's no difference between BIAB and 'traditional' as it applies to what the yeast do with the wort.

My thought would be the 35min mash. 100% conversion, maybe. A highly attenuable wort, not likely.

 

[Steveruch]

There's no difference between BIAB and 'traditional' as it applies to what the yeast do with the wort.

My thought would be the 35min mash. 100% conversion, maybe. A highly attenuable wort, not likely.

I didn't think there was any difference, I was trying to give as much info as I could.
You could be right about a 35 minute mash, although when I had a mash tun I used to do 45 minute mashes with no issue. This was a first go at BIAB and a bit of a "let's see what we get" situation.

 

[DBhomebrew]

Do you typically mash out at the 45m? Estimated time elapsed between '0:45' and 180°F?

What about this time? Mash out at 35m? Estimated time elapsed between '0:35' and 180°F?

BIAB does often allow for a much shorter duration between end of mash and boil. Less time for residual enzyme activity.

 

[VikeMan]

IMO, the main culprit here is the short mash. 35 minutes is generally plenty long enough for 100% conversion, but won't make a very fermentable wort.

 

[bracconiere]

The yeast was nottingham and the room temperature was 58-62f.

isn't that kinda on the cool side for nottingham?

is that the temp you always use nottingham at? or something new?

the yeast might flocculated early due to the low temp?


do you do diacetyl rests? it might get it lower?

 

[Falstaff]

isn't that kinda on the cool side for nottingham?

is that the temp you always use nottingham at? or something new?

the yeast might flocculated early due to the low temp?


do you do diacetyl rests? it might get it lower?

I've read you can faux lager with nottingham, so his temps should be fine.

 

[Falstaff]

Also, that FG isn't that bad if it's stable. I never mess with beers after they drop below 1.02. all the effort to get it drop lower could just make it taste worse.

 

[bracconiere]

I've read you can faux lager with nottingham, so his temps should be fine.

i thought i remembered that from way back when...but if it is faux lagering, then doesn't it take like a few weeks?

After six days it was 1.019, after 12 days it's 1.018.

maybe it'll be totally done in another 8 days or so? i don't do many lagers, but i know for me they take at least 2 weeks...

 

[Falstaff]

i thought i remembered that from way back when...but if it is faux lagering, then doesn't it take like a few weeks?

I'm not an expert at it, but you're probably right. I used US-05 at 50-55 and i let it sit for about that long. I'd imagine nottingham would do the same. Again though, I've never done this with Nottingham, I've just read you can run it really low and it will still chug. His temps are not THAT low, but who knows. Maybe it needs to sit for longer.

 

[bracconiere]

I'm not an expert at it, but you're probably right. I used US-05 at 50-55 and i let it sit for about that long. I'd imagine nottingham would do the same. Again though, I've never done this with Nottingham, I've just read you can run it really low and it will still chug. His temps are not THAT low, but who knows. Maybe it needs to sit for longer.

it's an ale yeast at lager temps, so i'd guess like three weeks, or do you know when they recommend the diacetyl rest? i've heard most of perks of lager yeast happen at the begging, i think?

 

[bracconiere]

found this on google...

https://www.homebrewtalk.com/threads/my-first-lager-when-to-start-diacetyl-rest.269879/

 

[Falstaff]

it's an ale yeast at lager temps, so i'd guess like three weeks, or do you know when they recommend the diacetyl rest? i've heard most of perks of lager yeast happen at the begging, i think?

No I don't know enough about it. There's some literature around the web on it. When I did US-05 I just took it out of the fridge for a week to clean it up. Four in my fridge then a week around 65. This one tasted...weird... Because 05 throws off rotten peach when its low. I've read that nottingham is much cleaner. I just don't know best practices off the top of my head.

 

[bracconiere]

rotten peach

i so want to see a microbrew with that name!! kinda like "Arrogant Bastard",

 

[passedpawn]

Did my first BIAB with a starting gravity of 1.055. After six days it was 1.019, after 12 days it's 1.018.
I gently roused the yeast on day seven and saw an increase in airlock bubbles for one day.
7 lbs pale ale malt, 8 ozs roast barley, 4 ozs oatmeal, and 4 ozs caraffa II malt. The pale ale was milled by the hbs. The roast barley and caraffa was "milled" by me rolling a big spoon over them. I mashed at 152f for 35 minutes. The yeast was nottingham and the room temperature was 58-62f.
I'm thinking it's probably done, but not sure as this was my first BIAB and the dark brains weren't as well milled as they could have been.
The hydrometer sample tastes good, but is not as dark as I was wanting.

If it tastes good, do nothing. If the color is wrong, well I guess that was an issue with the carafa II and your spoon.

If you really need lower body (I think 1.018 is drinkable), add amylase enzymes, room temperature, wait 2 weeks and package.

 

[passedpawn]

the dark brains weren't as well milled as they could have been

yea that sounds a little racist. Think I'm gonna bolt

 

[bracconiere]

yea that sounds a little racist. Think I'm gonna bolt

seriously? g and b are right next to each other?

 

[passedpawn]

seriously? g and b are right next to each other?

No, not seriously.

 

[bracconiere]

No, not seriously.

i wasn't sure?

 

[Brewdog80]

I did almost the same recipe last weekend. Dry Nottingham, rehydrated and pitched at 78 and it was put in basement which was about 70. Kicked off well and good fermentation for 3 days and slowed down as temp went down. Basement is 67 due to cold front and fermentation slowed down to a crawl. checked gravity and it is 1.018. I'll let it go another week. Did a 60 minute plus mash.

 

[Steveruch]

If it tastes good, do nothing. If the color is wrong, well I guess that was an issue with the carafa II and your spoon.

If you really need lower body (I think 1.018 is drinkable), add amylase enzymes, room temperature, wait 2 weeks and package.

It tastes pretty good at this point and 1.018 works for me as long as I'm confident that it's done.
I definitely need to do better with my specialty grains than a spoon.

 

[Steveruch]

yea that sounds a little racist. Think I'm gonna bolt

Really? You get that from an obvious auto correct muck up? That I fixed once it was brought to my attention.

 

[passedpawn]

Really? You get that from an obvious auto correct muck up? That I fixed once it was brought to my attention.

No man. I was totally messing around. Should have added some sort of emoji. Sorry!

 

[Quentin Nelson]

I use old school mash & sparge methods, dark grains added late because they don’t convert & usually higher OG for a Stout. 1.060s & like to end up at about 1.012. Wyeast Scottish is my fave for almost everything. Higher temps, 67-68 & it’s FAST, drops very clear & about done in 3-4 days. (And it smells great start to finish!) I would raise temp to 70F on yours for diacetyl rest 24-48 hrs. Then cold crash.

 

[Quentin Nelson]

You can also grind your dark grains quite fine (real quick) in a coffee grinder, add them late to mash & don’t be afraid to go 60 min or more for total mash time. Won’t hurt anything.

 

[DBhomebrew]

@Steveruch Any comments to my questions trying to suss out your typical vs this-one-time process?

Do you typically mash out at the 45m? Estimated time elapsed between '0:45' and 180°F?

What about this time? Mash out at 35m? Estimated time elapsed between '0:35' and 180°F?

BIAB does often allow for a much shorter duration between end of mash and boil. Less time for residual enzyme activity.