Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Milk Stout Fermentation Help
Reply
 
LinkBack Thread Tools
Old 03-26-2011, 11:23 PM   #1
Hopittome15
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Athens, Ohio
Posts: 13
Default Milk Stout Fermentation Help

I brewed a milk stout three weeks ago (original gravity of 1.066) and I checked the gravity today to bottle only to see that it was only at 1.026 (not 1.017 in the recipe). I put it back in the closet for another week but am wondering if I will have to repitch yeast next weekend when (and if) it is ready to bottle. Thanks in advance.

Jason

__________________
Hopittome15 is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2011, 11:53 PM   #2
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,076
Liked 118 Times on 114 Posts
Likes Given: 3

Default

what was the recipe and what are fermentation temps?

__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 12:59 AM   #3
Hopittome15
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Athens, Ohio
Posts: 13
Default

The recipe is as follows:

5 lbs- 2 row brewer's malt
1.2 lbs- Light Dry Malt Extract
1lb - Crisp Roasted Barley
12 oz - 2 row Caramel 60
12 oz - Crisp Chocolate Malt
12 oz - Weyermann Munich Type II
10 oz - Flaked Barley
8 oz - Flaked Oats

1/2 oz - Magnum (60 minutes)
1 oz - Kent Goldings (5 minutes)

1 lb - Lactose (10 minutes)

Safale us-05

Mashed 151*F for 75 minutes
Fermented at 68 for 3 weeks

Original gravity of 1.066
Gravity after three weeks was 1.026

__________________
Hopittome15 is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 01:09 AM   #4
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,076
Liked 118 Times on 114 Posts
Likes Given: 3

Default

where did you get the 1.017 from? the 1.026 sounds a little high, but based on the recipe its not that far off. lactose is totally unfermentable and dark/crystal malts are mostly unfermentable, so 75% attenuation is a bit of a reach on this one

__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 02:53 AM   #5
Hopittome15
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Athens, Ohio
Posts: 13
Default

I got the ingredients from Brewmasters Warehouse and used their brew builder to calculate everything for the recipe. I think I'm going to let it sit another week, check the gravity wed. and friday and if its ready bottle on saturday?

__________________
Hopittome15 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
Milk Stout Kit Fermentation problem shadows69 Fermentation & Yeast 23 10-01-2012 03:26 PM
Dry stout, stuck fermentation... jaba Fermentation & Yeast 13 03-23-2011 05:45 AM
Using washed yeast from Milk Stout (?) GarrettMD Fermentation & Yeast 1 12-14-2010 08:34 PM
Stout Fermentation bedhedted Fermentation & Yeast 3 03-30-2010 12:21 AM
Oatmeal Stout - Lag in Fermentation sundaybrewingco Fermentation & Yeast 9 02-13-2010 10:30 AM