berk2027
Active Member
My stout is stuck at 1020 any idears how to get it goin again
hercher said:Can you provide more information? What was your recipe? What was your OG? What yeast did you use? How much did you pitch? How long has it been stuck at 1.020? What temperature are you fermenting at? How long has it been in the fermenter?
aiptasia said:Sounds like primary fermentation is done. Abv is 4.46% which should be about right for your stout. Even though you didn't have a very high gravity wort to begin with, there were plenty of unfermentable dissolved solids in the wort. You might get a little more attenuation out of your yeast if you let it sit in the primary another week or two on the yeast, where it will clean up some. It's not likely you'll see much of a change.
For future reference, make sure you aerate the heck out of your wort and add yeast nutrients, especially on high gravity beers. That might get you a little better attenuation. Also, upgrade to a fresher yeast such as those produced by white labs, wyeast or make a 2 liter starter a day beforehand using your dried yeast. The yeast packets that come with beer kits and/or taped to cans of LME usually aren't the most viable. God knows how long they've been resting on a shelf somewhere.
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