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Old 02-10-2013, 05:49 PM   #21
brazedowl
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Ok so I just checked it and it's been sitting at 1.020 for two weeks. I tasted it and it's not sweet. So would I be good to prime and bottle?

I have two concerns:

1) with such a high gravity fermentation will start back up again and blow the bottles.

2) fermentation has stopped prematurely and it won't carb in the bottles.

Are my first-time-brewer fears justified?

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Old 02-10-2013, 06:03 PM   #22
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There may be other things going on with your readings,or gravity. Remember, your OG was higher than it should have been all well, and you used extract so the OG should have been pretty controlled.

Extract tends to finish higher for some reason. And if it's a sweet stout there must be some unfermentable sugars in there somewhere to keep it sweet, which would raise the FG to some extent.

I would wager you're fine to bottle.

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Old 02-10-2013, 06:05 PM   #23
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Quote:
Originally Posted by brazedowl
Ok so I'd like to say we had success...

A) We brewed indoors on a range. We did two batches simultaneously and then we did the third.

B) We noted things throughout that we would improve upon on the next go. First off we're going to get some burners and do it outside. The kitchen was a hot, sticky mess by the time we were done. We want to construct a wort chiller and some other things for our next run. We're way fired up.

C) Somehow the sweet stout kit we made ended up being closer to 1.075 than 1.049 like the directions said. We didn't change anything so that's a mystery.
Checked the MB link above. Recope has lactose in it. Lactose is unfermentable and adds to sweetness and mouthfeel. And to FG. So yeah, you're good. Without the lactose you'd be in the happy sub 1.02 range.
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Old 02-10-2013, 06:16 PM   #24
brazedowl
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The sweet stout has lactose in it. I did the Brown Porter. It didn't have any additional unfermentables and it has petered out at 1.020.

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Old 02-10-2013, 08:02 PM   #25
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Quote:
Originally Posted by brazedowl View Post
Ok so I just checked it and it's been sitting at 1.020 for two weeks. I tasted it and it's not sweet. So would I be good to prime and bottle?

I have two concerns:

1) with such a high gravity fermentation will start back up again and blow the bottles.

2) fermentation has stopped prematurely and it won't carb in the bottles.

Are my first-time-brewer fears justified?
Assuming your readings are right, 1.075 down to 1.020 is 73.3% attenuation. That seems dead normal for a sweet stout to me. Bottle away without fear my firend...
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