Coopers stout

metalpysko · 12-04-2011, 11:05 PM

I used coopers dark extract and 1/2 pound of flaked oats and 1/2 pound of chocolate malt crushed and 2 and half oz of cluster hops at boil and 1/2 oz at secondary my og was 1.046 and my fg was 1.020 now i know its a young beer because its sour but what do i do about getting that fg down? Any help please

**Yooper** · 12-04-2011, 11:07 PM

Quote:

Originally Posted by metalpysko

I used coopers dark extract and 1/2 pound of flaked oats and 1/2 pound of chocolate malt crushed and 2 and half oz of cluster hops at boil and 1/2 oz at secondary my og was 1.046 and my fg was 1.020 now i know its a young beer because its sour but what do i do about getting that fg down? Any help please

Well, with a dark extract and some added starch (from the oats) that won't ferment, I don't think it will go much lower, if at all. It's common for extracts, especially dark extracts with lots of unfermentables, to stop at about 1.020.

metalpysko · 12-04-2011, 11:08 PM

Damnit thanks man

metalpysko · 12-21-2011, 02:34 AM

I got a question it been almost 4 weeks and I have a the same stout I dry hopped it with 1/2 oz of cluster I figure my two favorite things a sort stout and my favorite hop now my beer is sour it's not infected no contamination was involved besides exposing it to the air when I was cooling it down in the snow out side because my pipe lines were frozen why do u think I have a sour stout