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Old 01-29-2012, 12:21 AM   #1
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Default First Stout FG not where it should be?

Hello everyone. I am fairly new to home brewing (6 months) and I decided to make my first stout.

The recipe I used is a clone of the Southern Tier Creme Brulee. My OG was 1.096 - pitched at 72 degrees. After 8 days all signs of fermentation have stopped. Its gravity at this point is only 1.066 (68 degrees). Should I let it sit longer or is this as good as it will get?



Recipe Used: Ingredients for Southern Tier Creme Brulee

OG=1.106
FG=1.033
IBU=65
SRM=55
ABV=9.6%

Malt Bill
9.9 lbs (4.5kg) Briess light, unhopped, liquid malt extract
0.5 lbs (0.23kg) Dried malt extract
1.5 lbs (0.68kg) 2-Rom pale malt
1.5 lbs (0.68kg) flaked barley
1.5 lbs (0.68kg) Belgian black malt (600degrees L)
10 oz. (0.28kg) lactose (milk sugar)
*** 12 oz. (0.34kg) caramelized white cane sugar (last 2 min.)

Hops
1 oz. Columbus 14.5 AAU (0 min into boil) - Bittering
0.75 oz. Chinook 9.2 AAU (30 min into boil) - Mid

Special
3 Vanilla Beans (Split and deseeded)
1 tsp. Ground Cardamom Powder
1/2 tsp. yeast nutrient
1/2 tsp Irish Moss


Yeast
1 vial White Labs WLP007 (Dry English Ale)

Thank you for your time.

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Old 01-29-2012, 12:28 AM   #2
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Stout = long fermentation (about 2 months minimum) and patience. A lot of stouts take upwards of 6 months of fermentation and conditioning before they are ready to drink.

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Old 01-29-2012, 12:31 AM   #3
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So I should just let it do its thing for at least another 6-8 weeks min? Leave it in the primary or move to a secondary?

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Old 01-29-2012, 12:36 AM   #4
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I wouldn't move it, that yeast has a way to go yet. Did you do a starter for this beer? If not looks like you underpitched.

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Old 01-29-2012, 12:37 AM   #5
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Forget the secondary go with a longer primary.

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Old 01-29-2012, 12:44 AM   #6
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I did not do a starter...I just simply dumped the vial in.

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Old 01-29-2012, 12:50 AM   #7
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Quote:
Originally Posted by Chemkreation View Post
I did not do a starter...I just simply dumped the vial in.
Ouch. For that beer with an OG of near 1.100, without a starter you probably needed 8 packages of yeast.

Let it be for now, and check it in about 5 days to see if it's getting lower. If not, you can repitch but repitching will be tricky since you're already at over 5% ABV.
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Old 01-29-2012, 12:51 AM   #8
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Yeah that's what i was afraid of..

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Old 01-29-2012, 01:31 AM   #9
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Quote:
Originally Posted by Yooper View Post
Ouch. For that beer with an OG of near 1.100, without a starter you probably needed 8 packages of yeast.

Let it be for now, and check it in about 5 days to see if it's getting lower. If not, you can repitch but repitching will be tricky since you're already at over 5% ABV.
Should I do a 2L starter on the Repitching?
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Old 01-29-2012, 03:43 AM   #10
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I would take Yooper advice and let it sit for another week to give what yeast you have time to work. If the gravity hasn't changed then repitch with a 2L starter.

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