Hey all. I've posted some of this in the Voss Kveik yeast is a monster thread, but I'm looking for some advice. I pitched at around 82*F and the yeast went to ripping through my wort.
Unfortunately, it seems to have stalled at around 1.022 once the carboy reached room temperature (66*). I've taken all of the steps I can think of to get the yeast roused up to finish at my expected FG of 1.016, but nothing has dropped the gravity. I've gradually heated the beer and it's been at 78*+ for at least 3 or 4 days. My last hydro sample was at 81*, but still at 1.022.
I'm 1 full week from pitch.
Here's my recipe:
3.75 Gallons (ended up w/ 4.25 in the fermenter)
OG: 1.056 (Refractometer Reading @ 13.7 Brix, didn't take a hydro reading)
-6.5# Maris Otter
-12 oz. Crystal 60
-10 oz. Chocolate Malt
-8 oz. Victory Malt
-7 oz. Flaked Barley
-6 oz. Roasted Barley
-5 oz. Flaked Oats
I got 85% mash efficiency on my BIAB system which is about on par for a 60 minute mash. Also mashed high for more body @ 156*. Personally, I've never seen much of a difference mashing at higher temps with attenuation, but I also don't usually mash that high. Also used a fair amount of Crystal, Chocolate, and Roasted malts along with the classic oats and barley. My research shows that those malts should, with adequate base malts, still contribute fermentable gravity points.
Anyway.. I'm at a crossroads: do I bottle the beer still 6 gravity points from FG or let it ride for another week or so? I figured surely by now, with the warmer ferm temps I would have seen some kind of results, but this is my first experience with a Kveik and the first good tasting stout I've ever made.
If I were going strictly off of taste and perceived alcohol, I would bottle this dude right away. It's on point, but so are bottle bombs!
Unfortunately, it seems to have stalled at around 1.022 once the carboy reached room temperature (66*). I've taken all of the steps I can think of to get the yeast roused up to finish at my expected FG of 1.016, but nothing has dropped the gravity. I've gradually heated the beer and it's been at 78*+ for at least 3 or 4 days. My last hydro sample was at 81*, but still at 1.022.
I'm 1 full week from pitch.
Here's my recipe:
3.75 Gallons (ended up w/ 4.25 in the fermenter)
OG: 1.056 (Refractometer Reading @ 13.7 Brix, didn't take a hydro reading)
-6.5# Maris Otter
-12 oz. Crystal 60
-10 oz. Chocolate Malt
-8 oz. Victory Malt
-7 oz. Flaked Barley
-6 oz. Roasted Barley
-5 oz. Flaked Oats
I got 85% mash efficiency on my BIAB system which is about on par for a 60 minute mash. Also mashed high for more body @ 156*. Personally, I've never seen much of a difference mashing at higher temps with attenuation, but I also don't usually mash that high. Also used a fair amount of Crystal, Chocolate, and Roasted malts along with the classic oats and barley. My research shows that those malts should, with adequate base malts, still contribute fermentable gravity points.
Anyway.. I'm at a crossroads: do I bottle the beer still 6 gravity points from FG or let it ride for another week or so? I figured surely by now, with the warmer ferm temps I would have seen some kind of results, but this is my first experience with a Kveik and the first good tasting stout I've ever made.
If I were going strictly off of taste and perceived alcohol, I would bottle this dude right away. It's on point, but so are bottle bombs!