Milk Stout Stalled..What Do?!

brewed on 2/2/13, pitched US04 on a 1L starter. I made my gravity OK,

here is my grain bill:

8.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.7 %
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 65.1 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 3 7.0 %
12.0 oz Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 4 7.0 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 5 4.7 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6 2.3 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7 9.3 %

Mashed at 156F for 60 min

FG into fermenter was 1.054... The only change above is the oats werent flaked, it was steel cut oatmeal that I mashed only, did not cook it first.

HOWEVER: my gravity is at 1.030 today ...i checked it on 2/10/13 and it was 1.030. It's at room temp (70-72), the yeast took RIGHT off when i pitched, bubbled for a couple days, and then stopped.

it's my first stout, I wanted a sweeter breakfast type session stout, and I'll say it's pretty yummy as is, but I don't want to bottle a ticking time bomb. Anyone have any ideas? Or is my beer just finished as is, and I should be happy with a 3.25% ABV beer, or is something drastically wrong and I should repitch?! ack!

i hate s04 sometimes. i just do. it always lets me down.

only lost 24 pts? that doesn't seem right esp with that mash temp... hrm.... but if tis' only 8 days later, i'd give it at least another 2 weeks and try it again.

I don't know. Maybe high mash temp plus the oats resulted in less fermentables.

Maybe throw in a higher attenuating yeast and see if it chews through anymore. Your flavor profile should be pretty well established.

Crazier: boil 2 pounds of DME in as small amount of water as possible. Cool and throw in with your new yeast (or without new yeast). Give a gentle swirl.

His mash temp shouldn't cause the issue, I mash regularly at 155 and get an average between 1.068 and 1.055 as starting gravity and finish at 1.010 regularly using 1968 London Ale

Did you oxygenate your wort?

Nightshade said:

Did you oxygenate your wort?

Click to expand...

Yeah I use a wine degasser on a cordless drill to whirlpool in the kettle during chilling and I spin it to a froth in the fermenter. It didn't lag- the airlock took right off within an hour. I oxygenate the piss out of it for lack of a better adjective.

Let her sit for a couple days and retest it. The yeast you used should definitley take it lower than where you are currently.

what temp are you fermenting at?

:edit: nevermind saw your ferment temp

An update to this... I pitched about a 1l of s05 starter, nothing happened... It finished at 1.028... I bottled it and its rather delicious, like a dessert beer. I've gotten rave reviews from my tasters.

Just curious- do you measure your FG with a hydrometer or a refractometer?

daksin said:

Just curious- do you measure your FG with a hydrometer or a refractometer?

Click to expand...

unfermented wort gets the refractometer... finished beer gets the hydrometer ...