Black Rock Oatmeal Stout

[Hootsmon]

Hi,
New to brewing and have a twin can BR Oatmeal stout kit. I get fermenting till two stable SG readings. For a stout how long would it be ok to leave in fermenter and what SG would be the aim?
Plan to bulk prime into 750ml bottles on completion. Getting cooler here in Melbourne so will be @18 in laundry where fermenter will be.
Cheers

 

[Alex.Tas]

Hi Hootsmon,

from their website:
http://www.blackrock.co.nz/brew-kits/item/87-oatmeal-stout

They suggest 10 days will see you to your final gravity of 1.014.
There will be a few factors in play here as to what you actually get as a final gravity, but this should be pretty close ie within 0.001 either way.
I usually brew on weekends and bottle on weekends as it fits my lifestyle easier, so 14 days would be enough i would say. You can leave be beer in the fermenter for maybe 4 weeks before you should start to be concerned. If you don't have time to bottle it after it has reached the final gravity mentioned above, try to move the fermenter to a colder part of the house/garage if you can. The colder temperature will help drop the yeast out, making the beer clearer, and have a better shelf life.

Good move with the bulk priming, it helps dial in the level of fizz to what you like. Personally i like my stout more in the English style, with a carb level around 2.0-2.2 rather than the Australian style of closer to 2.5. (those numbers are pure guesses based on my experience).

Looks like you have taken into consideration the fermenting temperature too, great work. Enjoy your beer!

 

[Hootsmon]

Thanks for the reply. For bulk filling is it best to use one of the online calculators to work out the correct amount of dextrose to put in?

 

[Alex.Tas]

Thanks for the reply. For bulk filling is it best to use one of the online calculators to work out the correct amount of dextrose to put in?

I find it easier to do that.

There is a great excel sheet IanH put together, its located here:
http://aussiehomebrewer.com/topic/29655-kit-and-extract-beer-spreadsheet/?p=410202

you can add in all your ingredients and it will calculate the prediced OG, FG, IBU (bitterness) etc. It will also calculate the recommended quantity of sugar to use when bulk priming. I can't recommend this document enough, Ian has done a great job putting it together

 

[Hootsmon]

Thanks. It does look good. No BR oatmeal stout kit in it though unfortunately.

 

[Digga]

You can always just add anything you have that's not in there if the ECB and IBU is known