Aristotelian
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- Jul 31, 2015
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I brewed a dry stout recipe. Essentially Jamil's Dry Stout with flaked wheat and oats substituted for flaked barley. Fermented with Nottingham dry yeast at about 63-65F. Everything looked good with steady bubbling over first 3-4 days. I was anticipating FG of 1.008-1.010 but after two weeks it is 1.014 with no visible activity. Added a small amount of US-05 with no activity overnight. I think mash temp may have gotten too high at one point on brew day.
Should I just go ahead and bottle or is there anything else I can do? No yeast nutrient or anything on hand.
Recipe:
http://brewgr.com/recipe/15542/dry-wheat-stout-dry-stout-recipe?public=true
Should I just go ahead and bottle or is there anything else I can do? No yeast nutrient or anything on hand.
Recipe:
http://brewgr.com/recipe/15542/dry-wheat-stout-dry-stout-recipe?public=true