ArveL Posted November 28, 2011 Share Posted November 28, 2011 I have just started a batch og what I call Best Extra Irish Stout. I used the following: \u20221.7kg Thomas Coopers Irish Stout \u20221kg Coopers Brew Enhancer 2 \u20221.5kg Thomas Coopers Light Malt Extract I used the one yeast from the can. at 25 degree celsius. I also decided to add a little bit more water in this brew, so I filled it up to 27 liters total. This batch is now fermenting on 18 degree Celsius. Any comment on this? Link to comment Share on other sites More sharing options...
ArveL Posted November 28, 2011 Author Share Posted November 28, 2011 I have just started a batch og what I call Best Extra Irish Stout. I used the following: \u20221.7kg Thomas Coopers Irish Stout \u20221kg Coopers Brew Enhancer 2 \u20221.5kg Thomas Coopers Light Malt Extract I used the one yeast from the can. at 25 degree celsius. I also decided to add a little bit more water in this brew, so I filled it up to 27 liters total. This batch is now fermenting on 18 degree Celsius. Any comment on this? Forgot to say that the OG was 1050 with 27 liters of water. Link to comment Share on other sites More sharing options...
Hairy Posted November 28, 2011 Share Posted November 28, 2011 If you have already started the batch then its a bit too late to change anything [innocent] In the end you let it ferment, bottle or keg it and then drink it. If it isn't too your liking then you tweak it a little. Filling it up to 27 litres will dilute the bitterness a little and all the added extra malt may mask some of the bitterness also. That may be good, or not. The proof is in the tasting. Let us know how it turns out. Link to comment Share on other sites More sharing options...
PB2 Posted November 28, 2011 Share Posted November 28, 2011 It wouldn't hurt to add some more yeast to this brew. [wink] The yeast, packed with the Irish Stout kit, may struggle with such a big brew... Link to comment Share on other sites More sharing options...
ArveL Posted November 28, 2011 Author Share Posted November 28, 2011 I started this brew yesterday, is it to late to add more yeast tomorrow? Link to comment Share on other sites More sharing options...
PB2 Posted November 28, 2011 Share Posted November 28, 2011 Add more yeast as soon as you can - tomorrow will be okay. Link to comment Share on other sites More sharing options...
ArveL Posted November 28, 2011 Author Share Posted November 28, 2011 Thank you! But what kind of yeast should I then use? Nottingham? Link to comment Share on other sites More sharing options...
PB2 Posted November 28, 2011 Share Posted November 28, 2011 That'll work [biggrin] Link to comment Share on other sites More sharing options...
ArveL Posted November 29, 2011 Author Share Posted November 29, 2011 I just rehydrated 11 grams of Nottingham yeast i 100mL water at 35 degree celcius and added it to the brew. It started at once to step ut the speed. Would it be bad to add a cup of espresso coffee at the end og the fermenting? Link to comment Share on other sites More sharing options...
TonyW Posted November 29, 2011 Share Posted November 29, 2011 I was talking to a bloke yesterday says he adds a teaspoon of instant with his teaspoon of priming sugar a bottling and says it goes down nice, i am yet to try it. Link to comment Share on other sites More sharing options...
ArveL Posted November 29, 2011 Author Share Posted November 29, 2011 Ok thanks, but I don't know if I will try that way on this batch. I just thought that I should add something to gain some more flavor to the brew since I added 4 extra liters of water in the brew. Link to comment Share on other sites More sharing options...
Hairy Posted November 29, 2011 Share Posted November 29, 2011 If you are bottling then you could try adding coffee to some of the bottles to see how it turns out. If it was me I would only do it to a handful. Personally I find instant coffee tastes like [sick] . I have never tried it in a home brew though. Or if you have the equipment you could rack some beer to another FV and add some expresso when bulk priming. Link to comment Share on other sites More sharing options...
ArveL Posted November 29, 2011 Author Share Posted November 29, 2011 Thank you! Then I guess I will try both on this batch, since I got 27 liters of it. Link to comment Share on other sites More sharing options...
Guest Posted November 29, 2011 Share Posted November 29, 2011 I just rehydrated 11 grams of Nottingham yeast i 100mL water at 35 degree celcius and added it to the brew. It started at once to step ut the speed. Becareful rehydrating yeast at high temps. You don't want to kill the little critters [crying] Link to comment Share on other sites More sharing options...
ArveL Posted December 5, 2011 Author Share Posted December 5, 2011 This brew was bottled yesterday, with very good help from my son at 14 years of age. But I have started to give myself a bad feeling of this brew. OG: 1050 at 26.11.2011 After 4 days of fermenting it stopped on 1018 for 3 days so I desided to bottle it. Alc. % if I calculate it right is 4,22 %. I added some espresso coffee to 5 bottles. What could have gon wrong here? And why did the fermenting stop that soon? Link to comment Share on other sites More sharing options...
Snags Posted December 5, 2011 Share Posted December 5, 2011 Fermenting at 18 degrees there's no way that finished fermenting in 4 days. I don't think that's even possible. Maybe the brew stalled because there wasn't enough yeast. Even reaching 1018 after 4 days at 18 degrees doesn't seem possible from an OG of 1050. Maybe the hydrometers faulty. Did you test it in 20 degree water, just in case? Had the brew cleared, or were you purely watching the hydrometer? This is why I use the gladwrap method, so I can see clearly the 4 stages of fermentation, then I leave it for a week more to settle out further. Link to comment Share on other sites More sharing options...
Snags Posted December 5, 2011 Share Posted December 5, 2011 Just read that you added extra yeast. [innocent] Rehydrating the yeast at 35 degrees wouldn't have helped either. Link to comment Share on other sites More sharing options...
ArveL Posted December 5, 2011 Author Share Posted December 5, 2011 I do not think it stalled, I added more yeast at day 3. I have not tested the hydrometer in 20 degree water, how to do this? I only went for the hydrometer readings. What is the gladwrap method? Link to comment Share on other sites More sharing options...
Snags Posted December 5, 2011 Share Posted December 5, 2011 Oh, the gladwrap method is glad wrap/cling wrap over the top of the fermenter, with the rubber o-ring over it to hold it there. Advantage is you can see the brew the whole time. To test the hydrometer, float it in 20 degree water and see if it sits at 1.000. If it doesn't, you adjust your reading accordingly. SSo, was the brew clear, or cloudy when you bottled it? Did you taste it? Link to comment Share on other sites More sharing options...
ArveL Posted December 5, 2011 Author Share Posted December 5, 2011 The brew was very black but not totaly clear, and it tasted ok. On the pack of Nottingham yeast it said to rehydrate at 30 - 35 degree celcius. I thought that since my brew was fermenting at 18 degree I should rehydrate the new yeast at the highest allowed temp. Link to comment Share on other sites More sharing options...
PB2 Posted December 5, 2011 Share Posted December 5, 2011 If you bottled into PETs there's no real cause for concern. Simply unscrew the caps slightly to release the gas - keep doing this from time to time until the level of CO2 gas has dropped to an acceptable level. [biggrin] Link to comment Share on other sites More sharing options...
ArveL Posted December 5, 2011 Author Share Posted December 5, 2011 It's all bottled in glassbottles. What should I do here then? Link to comment Share on other sites More sharing options...
PB2 Posted December 5, 2011 Share Posted December 5, 2011 Once they've been in bottle for 14 days, chill one down and test for fizz level and taste. If overly fizzy, it would be a good idea to pop the tops on the rest and then reseal. Link to comment Share on other sites More sharing options...
ArveL Posted December 6, 2011 Author Share Posted December 6, 2011 Thanks, but will that mean that the brew is still fermenting and will gain alc. level? Or will the secondery fermenting only give co2? Link to comment Share on other sites More sharing options...
PB2 Posted December 6, 2011 Share Posted December 6, 2011 Fermentation (primary in the tub or secondary in the bottles) produces CO2 and alcohol. Remove the caps to release the CO2 pressure while the alcohol remains in the beer. Link to comment Share on other sites More sharing options...
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