Am reading a lot here about concerns about front-end fermentation, my newbie concern is a little different - although the answer may be the same - patience .
Am brewing my first batch - a 1 gallon all grain milk stout. Started it a week ago Sunday - fermentation right from the getgo - a full two inch krauzen - starting gravity 1055 (a little lower than the 1060 target) and within 4 days had a reading down to 1030. That's the good news. The bad news is that it is still at 1030 today (my target is 1016). I have tried warming it a bit, doing a little sloshing around, and no change. No real airlock activity (a bit after each warming or slosh) and no surface bubbles. Initially pitched a full Wyeast pack (more than enough for my gallon). There are no surface bubbles. Do I have to be more patient - give it a week and test again or just accept that this is the end of the line as far as gravity reduction and just wait for some more cleanup and bottle my 3% abv milk stout? It does taste good, but would like a bit more.
Am brewing my first batch - a 1 gallon all grain milk stout. Started it a week ago Sunday - fermentation right from the getgo - a full two inch krauzen - starting gravity 1055 (a little lower than the 1060 target) and within 4 days had a reading down to 1030. That's the good news. The bad news is that it is still at 1030 today (my target is 1016). I have tried warming it a bit, doing a little sloshing around, and no change. No real airlock activity (a bit after each warming or slosh) and no surface bubbles. Initially pitched a full Wyeast pack (more than enough for my gallon). There are no surface bubbles. Do I have to be more patient - give it a week and test again or just accept that this is the end of the line as far as gravity reduction and just wait for some more cleanup and bottle my 3% abv milk stout? It does taste good, but would like a bit more.