Hi lads, I've an AG stout done and in the primary a week today, I hit the 1061 exactly as recipe gave even though I added 500g of oats for texture which seemed to have worked, I did a reading today and only got 1018 but the recipe said the ABV should be 6%....I'm only at 5.64 now, has something gone wrong, was gonna rack to secondary tomorrow or shall I leave it alone??
Dont stress. Id leave it alone for another week at least. Ive an oat stout thats been on the yeast cake for 4 weeks now. Only getting to transfer it to kegs tonight. Dont be in a mad rush to get it off the yeast. It needs time to attenuate. When its done leave it another few days as the yeast still continues to work on the beer cleaning up all the by products from the primary ferment.
Check your gravity every day & if it doesnt change for a few days its probably finished attenuating. If its finished abnormally high its stalled. There are a few variables that effect your final gravity like mash temp, ferm temp, yeast pitching rate, yeast strain etc. Your at 69% attenuation now which is the upper range of WLP002 for example. What yeast did you use & how much? What mash temp & ferm temp?
Thanks for the speedy response HB
I mashed at 67c for 60mins, wasn't sure how long with oats to be honest so just went with the norm, got my wort down to 20c in 25mins and used Gervin GV12 dry yeast, just the 11g pack that was supplied, it did my last stout perfect...it tasted alright this evening but def needs more time obviously, I'm not in any panic really coz getting cornys from aleax next week and have free FV for another brew the weekend
The temp was held between 20-22c so thought I'd be ok at that, thinking of adding coffee to it but it's seriously hopped for a stout which the recipe gave so dunno will I bother with the coffee now as prob too much going on with flavours