Hello forum, I just finished an all grain Coffee Oat Stout, 5 gallon batch and have noticed that the fermentation when I pitched the yeast, (English Ale Yeast) had a very quick fermentation. Now I understand that the airlock bubbles are not necessarily the tell all about what is happening in the beer but I am concerned that the fermentation process was not enough to get the gravity I need. Is it an issue if I pitch another yeast and add it? The grain bill is below and the yeast was pitched at a temperature of 70Deg.
10 lbs. Belgium Pale Ale
1 lb. flaked oats
3/4 lb Victory malt
1/2 lb caramel malt
1/2 lb black malt
1 lb. chocolate malt
1 lb Pale chocolate malt
Added to wort at end of boil was 28 fl ounces of kona coffee cold extract made over a steeping of 24 hours.
Mash out was 5 gallons at 168 deg. with a 60 minute sac at 154 deg. Sparged with 2 1/2 gal. at 170 deg.
Any consideration is appreciated.