Dry Stout FG

bguzz · 10-30-2009, 01:10 AM

I brewed a dry stout with a OG of 1.052 (a bit higher than I had planned). I mashed at 150F, aerated with O2 for 2 minutes w/.5 micron stone and pitched with Wyeast Irish ale yeast with a decanted 2 liter starter. I fermented for 3 days at 65F and then raised it to 72F (that's where it is now). I'm on day 9 and took a reading and am at 1.016. I was expecting to get closer to 1.012.

What are the odds I'm going to get that much lower? Should I pitch some US05 rehydrated to dry it out some more? I know the key is to get this dry to get the taste.

**Hammy71** · 10-30-2009, 11:32 AM

I wouldn't pitch new yeast for 4 points. Wyeast says that yeast should get around a little more attenuation than you got...(69%). It may be done buy I'd let it sit for a few days more. If the hydro is steady.... I wouldn't be concerned. Not sure your really gonna notice the difference without a side by side. It'll be fine....

Origin:
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 10% ABV

bguzz · 10-30-2009, 02:32 PM

Probably makes sense not to repitch. I just really was hoping to get the DRY in a dry stout. I'm going to swirl and leave it warm to see what happens over then next week or two. Thanks.