Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > stout fermentation pretty much stuck... why

Reply
 
LinkBack Thread Tools
Old 03-26-2008, 05:27 PM   #1
miatawnt2b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Steelers Country
Posts: 233
Liked 1 Times on 1 Posts

Default stout fermentation pretty much stuck... why

I have a stout in the primary which has not gone below 1.030 for 2 weeks now. It's been in the primary for a total of 4 weeks. It was a fairly big beer for my AG setup, so my efficiency was pretty low at around 66%

5.5gal batch

13lb - 2 row
2.5lb - roasted barley
1.5lb - crystal 10
1lb - chocolate malt

mashed for 1 hour at 158 (probably cooled to 154 within that hour)

1lb molasses in boil
1lb dark brown sugar in boil

OG - 1.088

So I am targeting a 1.025 FG and using safeAle US-05 which has always been a fast and complete fermenter, but it just quit this time at 1.030 (65% attenuation) I've tried stirring a few times, but it won't come back to life. I have used this recipe before and always hit my FG, but I must admit I've never mashed this high as I usually am in the 150-155 range.

So is this beer done? Did my mash temp at 158 cause this crappy attenuation?

-J

__________________
miatawnt2b is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 05:32 PM   #2
paranode
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: DFW, TX
Posts: 433
Liked 1 Times on 1 Posts

Default

Could be. At that temp the mash will produce more dextrins which are unfermentable by the yeast. If your target was 1.025 it doesn't sound that far off so it might be the culprit.

__________________
paranode is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 05:36 PM   #3
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,174
Liked 581 Times on 342 Posts
Likes Given: 213

Default

28% specialty malts.

At 7.6%, I'd say proceed and enjoy.

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2008, 05:38 PM   #4
maltMonkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Kansas
Posts: 823
Liked 5 Times on 4 Posts

Default

You mashed really high, and had a bunch of crystal. That means you have a lot of unfermentable sugars, so I would say it's done.

I did almost the exact thing a few months ago--mashed at 158°, didn't have near as much specialty grains as you but I finished at 1.030 from 1.082.

__________________
maltMonkey is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Stout Fermentation Stuck BtotheG Beginners Beer Brewing Forum 7 09-26-2009 02:56 AM
OG Pretty Low--Am I Stuck With Weak Beer? osagedr Beginners Beer Brewing Forum 9 08-27-2009 03:34 PM
Pretty Magnificent Stout Decojuicer Recipes/Ingredients 3 01-07-2009 12:17 PM
Imperial Stout. Stuck fermentation. SeldomSeen General Techniques 4 12-18-2008 10:06 PM
Stout seems to be stuck in fermentation miatawnt2b General Techniques 4 10-06-2007 02:40 AM