How to Brew an Oatmeal Stout with Joe (Part 5)

[migueldeluna]

Hey Joe thanks a lot for your videos again, I had a question.. I recently received my brewing kit and I've been trying to make sure I have everything ready before I start, I've been browsing message boards and I was told that I shouldn't do a secondary fermentation.. I'm making a stout, and I do have a glass carboy, he explains that it's useless unless you add anything to the wort on the secondary.. thoughts on this?

[terpsichoreankid]

@migueldeluna You really only need to do a secondary to let your beer clear out or age with additions if needed. You can always bulk-age your beer in the secondary, off the first major layer of trub, too--it all sort of depends on what you need to do. If you're not doing anything radical with your stout, I'd just give it two full weeks in primary, then bottle and let it age in the bottles. That way they're already ready to go!

[migueldeluna]

@terpsichoreankid I was thinking of adding more chocolate to the stout somehow, since I'm making a double chocolate stout, but it might not be a good idea since this is my first batch. I'll probably just end up bottling as soon as it hits the final gravity.. and I'll probably use my secondary with a lighter beer like an IPA, where I would need it to be clear. Thanks!

[terpsichoreankid]

@migueldeluna You bet!

[mattg30380003]

@terpsichoreankid Secondary in a glass "jug" also serves as a "wow" factor when showing off your cool talent to friends ;)

[terpsichoreankid]

@mattg30380003 LOL Very true!

[1960cad]

question? i just brewed a sierra clone it stopped fermenting in about 5 days, transferd it to secondary, how long should it sit there before bottling? im a beginner so any advise would be cool( my first one) great vids by the way!!

[terpsichoreankid]

@1960cad Thanks for the kind words on my vids! I'd say to let it sit long enough to clear out pretty well and then bottle it (so maybe a week or so). Once in the bottle, the priming sugar will cloud it up again for a brief time, but that will settle as the bottles age. I'd let them sit and allow the flavors to blend for a couple weeks in the bottles, and then give on a try! If it's not quite there, just let them sit for another week or so, then try again. Cheers!

[rkmorgan32]

Right on Joe! this was the most interesting series I have seen on youtube! and you are right they should teach brewing in high school, get half the students ready for the rest of thier lives...JK 5 stars! I'll post my vid of my setup for making jail wine, I used orange juice and 2 cans of pineaple chunks, 1/2 cup of sugar and baking yeast It's bubbling like crazy! woohooo!

[terpsichoreankid]

@rkmorgan32 Thanks! :-) That just made my day! That inmate brew sounds quite good--I've not experimented with real fruit additions. You'll have to show us all how it turns out. Cheers!

[TheKonaboy65]

Hey Joe thanks for all your help, I got another one for you. Can the second fermentation be done in a bucket or do I need to get a carboy? aloha Rod

[terpsichoreankid]

You're welcome--I'm happy to help! I suppose you could do a secondary fermentation in a bucket if that's what you have on hand. I think some of the biggest advantages of a carboy are, being glass, they're completely impervious to air, and with the tapered top they have, it limits the amount of air your beer comes in contact with while it finishes up. Plus, you can easily see when your beer has cleared. As long as you get your beer off the first layer of trub so it can clear, you're good!

[terpsichoreankid]

Just be sure to transfer your beer towards the end of the first fermentation--that way it continues to brew a bit in your secondary bucket and creates a nice layer of CO2 at the top to protect it from direct air and oxidation.

[RDM003]

awsome vidio joe.keep up the great work

[terpsichoreankid]

Thanks!!

[TakeSomeAdvice]

Man isn't 1024 a bit high after 2 weeks?

What temperature do you keep your room at?

[terpsichoreankid]

Yeah--it is a bit high for the time it has been fermenting. At two weeks, it should have been finishing up. The room is kept at 70 degrees, so I don't think it's too cold. Since I have experienced this long fermentation two batches in a row--I'm starting to believe it is the yeast. I used a 6g dry Munton's brewers yeast on this beer as well as the Irish Stout that took ages, both ordered at the same time. Hopefully in future batches, this slow fermentation won't happen! :-)

[PeiHomeBrewer]

I'd say your yeast is the culprit for the high FG. Here is the description for the yeast from Munton's:

If all malt brewing is undertaken we would recommend that you use our Premium Gold Yeast as our Standard Yeast will struggle to ferment some of the more complex sugars which are more prevalent in all malt recipes.

Maybe use their gold yeast next time, I've heard excellent things about it.

I think it will taste awesome as is though, less ABV, but more body and head. :)

[terpsichoreankid]

Thanks for the great comments! This is why I love YouTube and the homebrewing community--spreading a wealth of good information and helping each other out!

Interestingly enough, the carboy seems to have picked up a bit in fermenting and has produced some good bubbling. Possibly a bit of fresh O2 has helped give those yeast that are working a boost. I'll definitely keep the gold yeast in mind for my next Midwest kit. Hopefully the FG will be much lower in another week or two... We shall see!