I brewed Yooper's Oatmeal Stout recipe 12 days ago. 2.5 gallon batch, mashed at 155, got an OG of 1.057. Aerated with oxygen for 35 seconds. Pitched a 1 liter decanted starter of WLP004 Irish Ale. Began ferment in chamber at 65 degrees.
Steady bubbling action within four hours. Within 36 hours the krausen had dropped and I ramped it up to 68 and then to 72 over the next 24 hours. It stayed at that temp until last night.
Took a gravity reading, came in at 1.026! I know it's early but that's only 54% attenuation. This is my third dark beer that's giving me readings in the mid to high 20's. I don't really understand why that is. I would have thought that with a starter, temp control, and oxygen, I'd be all good now.
So I sanitized my racking cane and gently swirled up the trub and then rolled the carboy a little. Stuck the temp probe back on and cranked it to 81. I'll leave it like that for now and take another reading Sunday or Monday.
Any thoughts on why this happens with my dark brews?
As an aside, the sample had a distinct sour note to it. Will this condition out or only get worse? I used EZ Water to make adjustments and while I don't have a pH meter yet, my mash pH should have been about 5.46.
Steady bubbling action within four hours. Within 36 hours the krausen had dropped and I ramped it up to 68 and then to 72 over the next 24 hours. It stayed at that temp until last night.
Took a gravity reading, came in at 1.026! I know it's early but that's only 54% attenuation. This is my third dark beer that's giving me readings in the mid to high 20's. I don't really understand why that is. I would have thought that with a starter, temp control, and oxygen, I'd be all good now.
So I sanitized my racking cane and gently swirled up the trub and then rolled the carboy a little. Stuck the temp probe back on and cranked it to 81. I'll leave it like that for now and take another reading Sunday or Monday.
Any thoughts on why this happens with my dark brews?
As an aside, the sample had a distinct sour note to it. Will this condition out or only get worse? I used EZ Water to make adjustments and while I don't have a pH meter yet, my mash pH should have been about 5.46.