Pages: 1
Second batch is stuck!
I just brewed my second batch, it was Brewers Best Milk Stout extract kit, with an extra pound of chocolate malt added. My starting gravity was 1060, and after two days in the fermenter I lost activity. Around the same time my only hydrometer broke and I had to wait until today to get a new one, am I too late to save this? It's been sittig dormant for 4-5 days now. I regret not making a starter for this one, all I did was rehydrated the supplied dry yeast. I didn't aerate either but shook and churned up the snot out of it.
More than likely, it's done. Take a reading, and check. Milk stouts, or any stout for that matter doesn't really have a big grain bill, or alot of fermentables, unless your dealing with an imperlal stout, or if your OG is over 1.060. I'm guessing this stout came in around 1.045, and that could easily be handled by the yeast in 2 days.
Well my OG was 1060, and it stopped at 1030. Still a little high.
It is a little high. A few questions...What's your recipe look like? What temp is your fermenter sitting at right now? What temp did you pitch your yeast? What yeast did you use?
sorry, didn't see the original reading of 1.060. That pound of chocolate malt isn't going to add and sugar or fermentables to it. This seems to be a common problem with this particular kit, I Know that this recipe has unfermentable sugar in it for body, but I find it hard to believe that you have 15 points of maltose in this beer.
Check this out, I found a thread of people talking about this kit. http://www.google.com/url?sa=t&sour … -oOvSUKmqw
I wold bottle 1 in a 16oz plastic soda bottle, and carb it up, see how it is after a week. you could buy a pack of nottingham, or fermentis S-04 and try to add that, but it looks like these guys had no success doing that.
FirePitBrew wrote:
It is a little high. A few questions...What's your recipe look like? What temp is your fermenter sitting at right now? What temp did you pitch your yeast? What yeast did you use?
Forgive me if this is off, I threw the box away but I'm sure I'll remember. 3lbs light pils lme, 3 lbs dark lme, half pound crystal malt and half pound chocolate malt, plus my addition of one more pound of chocolate malt. Warrior hops at 50 min, Willmette at 1 min. I used the supplied Nottingham dry ale yeast that I rehydrated. I pitched the yeast at 70-72 degrees, my fermenter has sat since last Saturday, between 67 and 73 degrees.
@Bruguru I will do that, could you explain, or point me to some literature that explains what you mean by 15 maltose points? Thanks.
sorry, really messing up here, I mean Lactose, or unfermentable milk sugar, added for body. I was making a reference to the FG, that should probably be anywhere from 1.015-1.020, and you have a full 15 points more than that, didn't mean to confuse the issue here, but it looks as though that's exactly what I'm doing.
I was pointing to the fact that your hydrometer would read the lactose as sugar, but it shouldn't be done at 1.030.
e_mott09
Even bruguru doesn't know what he means. He means gravity points. When you dissolve lactose in beer (or water) it will contribute some dissolved sugars which at to the total specific gravity of the wort. During fermentation the yeast consumes those sugars and the gravity goes down. However, lactose is not fermentable, so its contribution to the FG remains constant.
If you added 8 points worth of lactose you would expect that its 8 points would remain part of the anticipated FG.
But it doesn't matter, you don't mention any lactose in your recipe. Also 1.5 pounds of chocolate is ALOT, and would contribute to your higher than expected FG. If you did add lactose high to mid-twenties isn't unrealistic.
Ha ha, yes, thank you brewchez. I did look up the recipe, and it said that it had lactose, and malto dextrin, although it did not give the amounts.
brewchez hates half assed answers, and I appologize, it was not my intent to confuse the issue.
This is why I always write what I brew and how I brewed it, even extract brews that way if you don't like it you can look at it and change it , same if you love it.
Ok sorry guys. my confusion just came from never hearing the term 'points' used for a SG reading, I know there are several scales to read SG so I thought you were using one I wasn't familiar with, rather that referring to .015 as 15 points. So we're on the same level now.
8oz of Lactose was included in the kit, I forgot to mention it, sorry. I'm baseing my expected FG off of what the kit tells me, I'm not experienced enough to come up with my own predicted FG. Brewers Best says it will end at 1020-1024, so do I not have all that big of a problem with and actual FG of 1030? Keeping in mind the extra pound of chocolate malt.
Again thank you all for the help. And thank you Bruguru for taking the time to look up the recipe.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|