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Old 09-14-2012, 01:45 PM   #1
Ctayl9jq
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Default Need input on possible stuck stout

Alright I have a question regarding a stout i made a few weeks ago. I had the following grain bill, and then added 1/4 cup lactose, I am not a fan of milk stouts, but I wanted some sweetness, so 1/4 a cup isnt too much.

I hit my OG of 1.074 cooled, and pitched my yeast, WLP004 (without a starter, I was being lazy), after a few days it was bubbling away and after a 9 days I was at 1.030. let it sit a bit longer, checked again 1.030. I have moved it to a warmer temp, it was at ~68, and trying to reactivate the yeast.

I am thinking it should get down to 1.020, however I am not sure how my addition of lactose is effecting the FG. Any input, with the lactose not being fermentable, should i be shooting more for a 1.030 FG? If not, could i pitch some S-04 and bring it down a bit more?


9 # Pale Malt, 2 Row, UK
3 # Flaked Barley
1 # 12 OZ Flaked Oats
13 OZ American Black Patent
12 OZ Roasted Barley - 550L


Pitched WLP004 WITHOUT starter- probably a mistake

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Old 09-14-2012, 03:47 PM   #2
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I think lactose adds like 8 points per lb per 5 gallon. I don't know how much a quarter cup weighs, but I can't imagine it adding more than like a point or two to your FG.

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Old 09-14-2012, 03:57 PM   #3
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So I am thinking it should get down to 1.02 or so, I'm guessing it may be stuck thoughts In putting in s-04?

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Old 09-14-2012, 04:00 PM   #4
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For reference, here's a good website on non-barley fermentables.

At 59% Apparent Attenuation, I would doubt that you're done, but depending on the age of the WLP004 vial, you may have not had many viable cells in there. I would pitch a healthy starter at high activity and see what happens if you're really stuck.

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Old 09-14-2012, 04:32 PM   #5
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Funny you say that about the age. I got home from lhbs put up my supplies and notice the use by date said sept. 2012. I thought that was weird, but figured it shouldnt be an issue. I should have made a starter. So you are saying buy another tube of yeast and make a starter and repitch?

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Old 09-14-2012, 04:33 PM   #6
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Quote:
Originally Posted by Ctayl9jq View Post
Funny you say that about the age. I got home from lhbs put up my supplies and notice the use by date said sept. 2012. I thought that was weird, but figured it shouldnt be an issue. I should have made a starter. So you are saying buy another tube of yeast and make a starter and repitch?
Yes. But make it at least 2L.
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Old 09-14-2012, 04:43 PM   #7
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Ok thanks !

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Old 09-14-2012, 05:13 PM   #8
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What was your mash temp? If you mashed at a higher temperature, that combined with underpitching the yeast and using some less fermentable ingredients, you may not get much (if any) lower than you are right now.

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Old 09-14-2012, 05:28 PM   #9
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I mashed @156 attempting a sweeter wort. I was still expecting fg to fall below 1.030, I know it's a little high.

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Old 09-14-2012, 10:54 PM   #10
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Quote:
Originally Posted by Ctayl9jq
I mashed @156 attempting a sweeter wort. I was still expecting fg to fall below 1.030, I know it's a little high.
156 is kind of high plus you added the lactose so you may not get much lower than it is, try to rouse the yeast and warm it up a few degrees before re-pitching. IMO if that doesn't move it, it's done.
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