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
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