Wanted to start doing some 1 gallon batches to get used to ratios and grain boils so I bought a refractometer. Yay new toy, yay calibrated it, yay checked it agianst my hydrometer for a partial mash stout, perfect I thought, all is good. No! Not all is good because I started using it with my stout, all was good until the stout became stuck at 1.024 from 1.050. Monitored it for a week no movement, yes using the the refractometer. Stupid me. Read all about stuck fermentations, read all abut the pros and cons of repitching and yeast energizer, read everything except how to really use a refractometer. So I pitched more yeast, Nottingham, with some energizer and still nothing. Showing pure frustration SWMBO said have you compensated for the alcohol in the batch.... blank look.... really I had no idea. More research, check with hydrometer and yes the stout was sitting at 1.012! Idiot. Thank god one of us has a degree in organic chem..... not me. Anyways the big question now is I have a mild yeast flavor in the stout and is there anything I can add at this point to mask this mild flavor?