ajwillys
Well-Known Member
I made a milk stout that was based off a recipe that someone had posted on the northern brewer forum. It was all grain but I converted to a PM. Anyways, the gravity started at 1.071 and I pitched it with a starter of yeast and it started fermenting pretty quickly controlled at 65-69 degrees. That was on July 18 and it's been stuck on 1.032 since about July 25th. I tried repitching some US-05, agitating, and raising ferm temp to upper 70's but nothing has worked. I did transfer it to a secondary on July 27 (had to) but since then a lot of yeast has settled out. I know there are alot of unfermentables but I was expecting mid 2's.
I honestly don't care if it drops anymore since it is pretty tasty right now but I'm wondering if its bottle bombs waiting to happen. I don't want to bottle only to find out it wasn't done fermenting.
Here is my recipe:
4 lbs 4.0 oz Light Dry Extract (8.0 SRM) Dry Extract 37.78 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
1 lbs Chocolate Malt (350.0 SRM) Grain 8.89 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 8.89 %
1 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8.89 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.89 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.44 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4.44 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 20.1 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 5.9 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.89 %
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 125 ml] Yeast-Ale
I converted what was supposed to be 8 lbs of Maris Otter to 1 lb Maris Otter and 4.5 lbs DME. This was my first AG to PM conversion so I'm not sure if I got enough 'enzymatic power'....
I guess I have two questions: 1) Is it safe to bottle? 2) What went wrong?
I honestly don't care if it drops anymore since it is pretty tasty right now but I'm wondering if its bottle bombs waiting to happen. I don't want to bottle only to find out it wasn't done fermenting.
Here is my recipe:
4 lbs 4.0 oz Light Dry Extract (8.0 SRM) Dry Extract 37.78 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
1 lbs Chocolate Malt (350.0 SRM) Grain 8.89 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 8.89 %
1 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8.89 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.89 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.44 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4.44 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 20.1 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 5.9 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.89 %
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 125 ml] Yeast-Ale
I converted what was supposed to be 8 lbs of Maris Otter to 1 lb Maris Otter and 4.5 lbs DME. This was my first AG to PM conversion so I'm not sure if I got enough 'enzymatic power'....
I guess I have two questions: 1) Is it safe to bottle? 2) What went wrong?