« on: September 12, 2016, 07:40:23 PM »
So I brewed up a large amount of oatmeal stout 3 weeks ago and split the batch across 3 different yeast strains- WLP005, WLP540, and Wyeast Denny's Fav. The brew day went a little off course with initial mash temp way too high at 159 but we got it down to 152 after a bit and let it sit there for at least 60min. At 3 weeks all signs of fermentation have long since stopped and the gravity readings are hanging at 1.023-1.024. OG was ~1.067.
I plan to recheck it again in a week but assuming I'm at or near the end here is there any way to reduce that gravity a it further? It's definitely a bit sweeter and heavier than I'd like. Done some perusing and seen ideas such as Beano (may drive it too far the other way), adding sterile and deoxygenated water, etc but a lot of these don't seem to have a lot of solid support. Also, I had planned on adding some post fermentation flavor with coffee, cacao nibs, maybe even oak (not all together, but in individual batches). Any chance any of those will add a drier impression or taste to the beer?
Hoping there is a way to salvage this beer otherwise it's going to take a long time to drink all this heavy stuff.