Before I go ahead and email White Labs, I thought I would do some collective trouble shooting here (since yeast may not be to blame).
I'll get right to it.....Here are the stats:
Brewed a stout using (5th generation) Bristish strain I use, quite often with superb results.
O.G 15.1 Plato
75% British Pale malt
13% Dark malts (Chocolate, Roasted and Patent)
6% 60L Crystal
6% Carapils
Infusion Temp: 154 (1) hour
Fermented at 65F
YES I oxygenated correctly, YES I knocked out at 70F
Gravity dropped to 6.5 in 8 days. Not to shabby. Fermetation has slowed down to almost a dead stop 6 days later, gravity only 5.4
I wanted this to be a dry imperial style stout. Ironically, with all that sugar still in it, it's not at all sweet! It tastes like a well attenuated dry beer! That's when I began to suspect my hydrometer being off. I checked another beer, and it seemed spot on.
I thought maybe (since I never brewed a stout to this caliber) it was my formulation. With only 6% crystal, I don't see how, especially at 154 degrees . The dark malts shouldn't leave behind that much residual sugar either.
Then I thought, maybe I under-pitched, or harvested too early.
I also thought, maybe I shut a previous beer in too early, and put the yeast under too much pressure (that did actually happen...Ooops )
Either way, I ordered more yeast. My question is:
(1) What do you suspect happend here
(2) Why does the beer seem so dry, when the hydrometer says different.
Thanks,
Jay
I'll get right to it.....Here are the stats:
Brewed a stout using (5th generation) Bristish strain I use, quite often with superb results.
O.G 15.1 Plato
75% British Pale malt
13% Dark malts (Chocolate, Roasted and Patent)
6% 60L Crystal
6% Carapils
Infusion Temp: 154 (1) hour
Fermented at 65F
YES I oxygenated correctly, YES I knocked out at 70F
Gravity dropped to 6.5 in 8 days. Not to shabby. Fermetation has slowed down to almost a dead stop 6 days later, gravity only 5.4
I wanted this to be a dry imperial style stout. Ironically, with all that sugar still in it, it's not at all sweet! It tastes like a well attenuated dry beer! That's when I began to suspect my hydrometer being off. I checked another beer, and it seemed spot on.
I thought maybe (since I never brewed a stout to this caliber) it was my formulation. With only 6% crystal, I don't see how, especially at 154 degrees . The dark malts shouldn't leave behind that much residual sugar either.
Then I thought, maybe I under-pitched, or harvested too early.
I also thought, maybe I shut a previous beer in too early, and put the yeast under too much pressure (that did actually happen...Ooops )
Either way, I ordered more yeast. My question is:
(1) What do you suspect happend here
(2) Why does the beer seem so dry, when the hydrometer says different.
Thanks,
Jay
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