Pastry stouts brewing advice

for the higher alcohols, another trick could be to try to open ferment, pitch big and hit with O2 12 hours or so post-pitch and ferment on the cooler end of range. Co-fermentations could help as well.

I'd be looking to add more lactose, medium crystal, dextrin &/or maltodextrin to boost viscosity and sweetness to hit my target FG and stick with your usual brew schedule and yeast. When you're going that big, you may really overshoot the moon in the wrong direction. My 2 cents....

 

SO how did it go? More info?

 

I did a batch mashed at 160, of was 1.120ish, fg was 1.050ish IIRC. The fermentation got out of control, and the beer was an Ester ridden fuel bomb. But it still pours like engine oil 4 years later. Brew Betty would say its diabeetus beer, but who cares?

 

I’ve made a couple mistakes in the last year or so that might help. I tried kicking up the ABV of a couple Belgians using table sugar (should have inverted it first, yeah). The yeast topped out at what turned out to be about 10% abv, leaving some raw sugar behind. Way too sweet.

In your case, you might consider adding table sugar (or other should-be fermentanles) that you know is outside the range of your yeast. They’ll do their best, but they’ll die in their own alcohol before they metabolize all the sugar.

FWIW

 

What about be the fermentation schedule on something like this?

For this example say I am using a "Temperature Range: 65-72° F Alcohol Tolerance: High" Yeast.

Please Tweak my Example but looking for crazy detail haha!!!

Fermentation Schedule:
Pitch 65
2 Days @ 65 (DAY 2) (48 Hours)
Day 3 Ramp to 66 (DAY 3)
1 More Day @ Ramp to 67 (DAY 4)
1 More Day @ Ramp to 68 (DAY 5)
1 More Day @ Ramp to 69 (DAY 6)
1 More Day @ Ramp to 70 (DAY 7)
X Days @ 70 (Max ??? Days)
How Long do we Ferment with Adjacent;s? 21 Days?
Check Gravity for Completeness Cold Crash & Keg when Fermentation Complete (Yes - Gelatin)

 

Sorry for the Double Post but totally separate question:

Brewing a 8 Gallon Batch (Pastry Stout with Target 1.140 OG) and wondering "When" and how much Lactose I should use?

Follow up question what is Maltodextrin and how do I use it or should I?

 

I've done 2.5oz per gallon with 10mins left in the boil. I wasn't shooting for pastry stout but definitely came out with sweet.

 

Some info from Angry Chair:
-They use Conan for all of their beers (including their stouts)
-for their pastry stouts, they’ve stated that they use 70% base malt and 30% specialty malt

Also for J Wake, he’s stated before that most of his big stouts have an OG around 1.140