SG of Festabrew kit

[shazapple]

Hello all, I have a question about a Double Oatmeal Stout kit I have on the go. I am concerned I won't get the final SG (the Noble Grape site indicates a final SG of 1.021)

2015-06-03 - yeast added, SG of 1.055
2015-06-09 - transfer to secondary, SG of 1.030

I've made this kit before, but I did things a bit differently this time. I am using my fast ferment and I pitched the yeast directly into the wort (no rehydrating). I'll probably leave it in the fast ferment until the end of the month. Should I wait and see if the SG comes down any more or should I do something else?

[Jake]

What was the yeast you were using? That's not very good attenuation after 6 days. It's been a good 5+ years since I've used the festabrew kits but i always thought mine were getting down in the 1012-1015 range. I would think for a stout, you would want it somewhere between 1.015-1.018 with SG of 1.055.

On another note, not sure how they can advertise this as a double if the SG is only 1.055 and supposed to finish at 1.021. That's a whopping 4.5% ... hardly a double

[DandyMason]

This was my first brew ever!! Actually quite it enjoyed it at the time.

I dont know that they mean double as in imperial ... but if they do, agreed... no double.

Anyway agreed with Jake, not great attenuation. Depending on yeast I would also look at your ferment temp to see if you're on the cold side. Otherwise I'd let it be and hope it goes down more.

[Two Wheeler]

I find that my Fast Ferment actually speeds up fermentation compared to carboys for some reason.

You say you transferred to secondary... did you transfer to a new vessel or just remove the yeast ball? I wonder if there's enough yeast left to finish up the job.

The festabrew website says this ships with S33... I don't have any experience with it but it's apparently a low attenuating yeast.


Also- double I think means the "two types of oats"

[/Festa Brew Double Oatmeal Stout 

 23 L

 An opaque, full-bodied ebony ale. Moderate to high hop bitterness combines well with a pleasant roast malt character, subtle malt sweetness and slight hop flavour. The addition of two types of oats leads to a creamy, robust mouth-feel and full texture.quote]

[robcoombs]

That is odd for an extract kit, and like @jake said, that is poor attenuation for any yeast really. I've had stuck ferments in the past and tried a number of things.

I've tried pitching more yeast, unfortunately I read after the fact that unless you pitch a yeast starter at full krausen it is unlikely to help. It didn't help at all with mine. I have also tried adding yeast nutrient but that didn't help either.

Depending on your temp you could warm it a little to see if that gets things going again.

You could wait a week to see if your numbers improve at all before starting to mess with it.

If you're concerned about this happening again I would ask them to sub out the yeast in the kit for US 05.  It is a neutral strain, but it always attenuates well.

If you get desperate, eventually, you could always transfer to a glass carboy and pitch some brett. It would take time but it would eat up those remaining sugars.

Keep us updated on how this goes.

[shazapple]

Yes, I believe it was the S33. The house is about 18.5*C, so a bit on the low side but I haven't had problems previously (although I do have to wait a bit longer during secondary)

Two wheeler, you are right i meant to say that I emptied the yeast ball. The stout is still in the fast ferment. Since I sprinkled dry yeast instead of rehydrating I wonder if a lot of the yeast got stuck to the side of the fast ferment. I sprinkled dry yeast into a West Coast IPA that I started in a bucket and did not have a problem.

The airlock bubbles every once and a while, so I'll wait a week then maybe put a heat belt on it. If it comes down into the mid 20's i'll be happy.

[paulmaybee]

double oatmeal stout is obviously just double the amount of oatmeal as their "half as much oatmeal" oatmeal stout.   

[Two Wheeler]

Yes, I believe it was the S33. The house is about 18.5*C, so a bit on the low side but I haven't had problems previously (although I do have to wait a bit longer during secondary)

Two wheeler, you are right i meant to say that I emptied the yeast ball. The stout is still in the fast ferment. Since I sprinkled dry yeast instead of rehydrating I wonder if a lot of the yeast got stuck to the side of the fast ferment. I sprinkled dry yeast into a West Coast IPA that I started in a bucket and did not have a problem.

The airlock bubbles every once and a while, so I'll wait a week then maybe put a heat belt on it. If it comes down into the mid 20's i'll be happy.

I don't think sprinkling directly on the wort had an effect. Re-reading your post, it's only been 7 days... since you're still seeing airlock activity, then it seems to be working so I'd just leave it alone at this point. If anything, a little heat and swirling the beer around might help. I also don't think 18.5 was too low either as fermentation temp was likely bumped up over 20 when it was active.

[Two Wheeler]

If you get desperate, eventually, you could always transfer to a glass carboy and pitch some brett. It would take time but it would eat up those remaining sugars.

Lol you guys and your Brett 

[shazapple]

Thanks Everyone, I'll take a SG reading next week to see where I'm at.

This is only my second batch in the fast ferment but even in my first it never really has much airlock activity. Other than having to reapply joint tape every time I have no complaints.

[shazapple]

I transferred it over to the keg today. The SG was 1.026 or so. Not great but better than it was.

[Two Wheeler]

Well it's still beer

Call it desert beer!

[robcoombs]

How did it taste?

[shazapple]

It is mostly carbonated at this point so I gave it a try. Not bad, maybe a little sweet, definitely low on alcohol. Since it's an oatmeal stout I'd call it more of a breakfast beer