Search results

The only thing to add to above is be patient with the carb-ing! I always cold crash for 3-4 days before bottling and never add any yeast or disturb the yeast cake, as I want the minimum yeast in the bottle at the end. I've never had a problem with the beer carbonating but sometimes I've had it...

Seems pretty consistent! I just bottled my first milk stout (own recipe with 200g lactose in 6l for lots of body) and that went from 1.060 to finish out at 1.022 too.

I find cold-crashing at the end helps drop some of the hops out too (along with the yeast etc). If you've got somewhere cold enough with space (I just clear out enough space in the fridge, which goes down well as you can imagine) might want to try that too.

What temperature are you mashing at? That could affect the conversion of sugars and the overall attenuation too. Are you mashing warmer or cooler than you were with your pale ales etc at all?

Interesting - lots of "perceived wisdom" suggested the fermentation will also drive off the more volatile aroma compounds. Not sure if there's any actual evidence to support that though, might go and investigate... I guess if it's after the most vigorous fermentation it wouldn't have such a...

I read a vast amount of articles, books, papers etc when I first started brewing and I've recently started to try and summarise the main things I found out and link to the sources. I've just written something on how time, temperature, pellet vs whole hop affect dry-hopping here...