dummkauf

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Quick question on the expected gravity for an Imperial Stout(it was a kit from Northern Brewer). I brewed it 2 weeks ago, and the only deviation from the recipe I made was to pick up an extra packet of yeast from my LHBS, and I pitched both packets of yeast into the primary. Unfortunately I broke my hydrometer on brew day so I didn't get the original gravity reading. I just took a reading after 2 weeks and it was at 1.032. This seems high to me, but this is only my second batch of brew so I'm not really sure, but with the very vigorous fermentation I got I would have expected it to drop further than this in 2 weeks. My first batch of ale was down to 1.012 by the 2nd week.

Just curious if this sounds like something is off, or am I being a paranoid noob who just needs to give it more time

ChshreCat

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What was the expected OG on the recipe?

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mordantly

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i made that one once... it was 1.075 to 1.024... 6.7%

i boched on the grains so my og was waaaaay lacking.

ArtVandelay

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I have to say I was in the exact same situation as you about a month ago. It hasn't finished bottle conditioning yet so I don't know how turned yet. But it was also my second brew and also i was "stuck" at EXACTLY 1.032

I brewed this NB imperial stout about 2 months ago. I added 1 packet of wyeast plus I L wyeast starter. (I was new at yeast starters and still think my pitching rate was a tad low) My SG sat at 1.032 after about 3 weeks so I tried stirring a bit, raising temp and it still sat at 1.032. I even posted thread asking if this was a stuck fermentation. After 4 weeks primary, i transfered to secondary. It sat another month and the SG didn't drop any more. It's been in bottles two weeks now. Since it seems more than coincidence that yours also stoped at 1.032, I would say its done.

Measured OG for me was 1.090 but I don't knwo how accurate that was.

dummkauf

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According to this: http://legacy.northernbrewer.com/promash/1141_.html
min OG is 1.075
max OG is 1.114

dummkauf

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Could the temp be playing a factor too? The temp strip reads 55-56 degrees, which is on the low end for the yeast, but within the specified range(my downstairs closet has a concrete floor that keeps things cool). Or should I just leave it for another week or 2 and see what happens?

Also note that there is a possibility I may not have followed the best sanitation practices on this batch. This was my first brew with my new counterflow chiller and I tried racking into the CounterFlow chiller, not a good idea, which at one point resulted on my sucking on the end of the CFC output tube to keep it going, and it also took quite a while to eventually cool the wort. I have since picked up a weldless spiggot and tapped my brewpot so that gravity can just handle things next time.

dummkauf

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This is my 2nd brew as well, let me know how yours turns out when you finally get to crack open a bottle.

ChshreCat

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That's definitely on the low side. I'd try to bring it up to the low-mid 60's and see if it kicks up again.

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"Science + beer = good!"
-Adam Savage

dummkauf

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Carboys been moved to a warmer place for the last 5 days and the gravity hasn't budged. So my thoughts are either it has really stopped at 1.032, or it's a stuck fermentation.

I've seen another thread on here about jump starting a stuck fermentation with a yeast cake from another batch(suppose I could brew another batch if I "have" to!!), but before I do that, what do the experts here think? Is it done or is it stuck?

dummkauf

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Don't suppose you've had a chance to try one yet? just curious.