Hi guys,
Im here for advice again , so I will try to provide as much info as possible. 4 weeks ago I brew an Oatmeal Stout. Everything went fine other than my mash temp that was a bit high (160 instead of 150).
See the Recipe /ingredient here:
Toast:
Spred out evenly on a baking sheet and toast in a 300 (149 C) oven, giving the sheet a shake every few minutes : 8 oz.(227g) flaked oats.
Steep
Pour the oats into a brew pot and steep them in 1 gallon (3.8L) of 150 (65.5) water for 20 minutes along with: 8 oz 55L British crystal malt,8 oz British chocolate malt, 4 oz rice hulls 3 oz roasted barley.
Strain and Sparge
Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon (1.9L) water at 150 (65.5). Add water to the brew pot for 1.5 gallon (5.7L) total volume. Bring the water to a boil, remove the pot from the stove, and add: 5.75 lb (2.6 kg) Muntons light DME, 2 oz (57g) East Kent Goldings 4.25%AA (8.5HBU) (bittering hop)
I had a temperature of 22-23 and fermentation started after only 3 hours. After 15 hours it was crazy! I had about 3.5 of head. But after 24 hours nothing more and I stayed that way for 2 weeks. (After 1 week I rack the beer in my secondary). Because of the high temperature, my stout have an aftertaste of bananas.. which is not that great.
What I found weird is the day of the bottling; there was not really a yeast cake in my secondary (just a bit of yeast in the bottom). I prime the beer with 300ml Munton wheat DME in 2 cups of water.
I tried a beer after a week in the bottle (still green) and there was just a very little Co2 which is normal. Now after 2 weeks it didnt improve. My bottles are kept at around 16-17 degree.
Can my super strong fermentation at high temperature had an impact on this? How can I make my beer have more Co2. It's far from the best batch I did, still drinkable but would be way better with the little bubbles.
Thanks for your help and making me a better brewer!
Im here for advice again , so I will try to provide as much info as possible. 4 weeks ago I brew an Oatmeal Stout. Everything went fine other than my mash temp that was a bit high (160 instead of 150).
See the Recipe /ingredient here:
Toast:
Spred out evenly on a baking sheet and toast in a 300 (149 C) oven, giving the sheet a shake every few minutes : 8 oz.(227g) flaked oats.
Steep
Pour the oats into a brew pot and steep them in 1 gallon (3.8L) of 150 (65.5) water for 20 minutes along with: 8 oz 55L British crystal malt,8 oz British chocolate malt, 4 oz rice hulls 3 oz roasted barley.
Strain and Sparge
Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon (1.9L) water at 150 (65.5). Add water to the brew pot for 1.5 gallon (5.7L) total volume. Bring the water to a boil, remove the pot from the stove, and add: 5.75 lb (2.6 kg) Muntons light DME, 2 oz (57g) East Kent Goldings 4.25%AA (8.5HBU) (bittering hop)
I had a temperature of 22-23 and fermentation started after only 3 hours. After 15 hours it was crazy! I had about 3.5 of head. But after 24 hours nothing more and I stayed that way for 2 weeks. (After 1 week I rack the beer in my secondary). Because of the high temperature, my stout have an aftertaste of bananas.. which is not that great.
What I found weird is the day of the bottling; there was not really a yeast cake in my secondary (just a bit of yeast in the bottom). I prime the beer with 300ml Munton wheat DME in 2 cups of water.
I tried a beer after a week in the bottle (still green) and there was just a very little Co2 which is normal. Now after 2 weeks it didnt improve. My bottles are kept at around 16-17 degree.
Can my super strong fermentation at high temperature had an impact on this? How can I make my beer have more Co2. It's far from the best batch I did, still drinkable but would be way better with the little bubbles.
Thanks for your help and making me a better brewer!