jharres
Well-Known Member
Ok, I brewed the following on the 30th of December (I know, bare with me here).
Jake's Oatmeal Milk Stout
Grains/Extract
--------------
6 lbs Munich (Amber) LME
1 lb ESB/Mild Malt
1 lb Roasted Barley
.5 lb Crystal 120L
.25 lb Chocolate Malt
1 lb Flaked Oats
Hops
-----
1.5 oz Styrian Goldings (3.5% Alpha) @ 60 minutes
1 oz Tettnang (4.5% Alpha) @ 45 minutes
Additions
---------
1 lb Lactose @ 10 minutes
Yeast
------
WLP002 - White Labs English Ale Yeast
I steeped the grains at 155F for 60 minutes prior to a nice active 60 minute boil.
The OG was 1.070, fermentation started within a 6-7 hours.
For the first few days everything went fine, nice krausen, plenty of activity. I left it covered and in a room with a consistent temp. The thermometer on the carboy showed a consistent temp of about 69 degrees.
On the afternoon of the 3rd, I checked on the beer, the airlock was silent and the krausen had fallen (mostly). I took a gravity reading and it was at 1.034. The next morning, I swirled it around a bit (carefully) and decided to let it sit. There have been no signs of fermentation since, but I have been patient. I took a reading a few minutes ago and it's still at 1.034.
Even if the yeast only reached it's minimum attenuation of 63% it should still be closer to 1.026. Currently the ABV level is just shy of 5%, so that shouldn't be an issue.
I'm really not trying to be alarmist, but I think I have a stuck fermentation. Now, I didn't use a starter when I pitched the yeast (probably mistake number 1), but I'm wondering if I should pitch a packet of Nottingham to try to bring the gravity down another point or so?
Jake's Oatmeal Milk Stout
Grains/Extract
--------------
6 lbs Munich (Amber) LME
1 lb ESB/Mild Malt
1 lb Roasted Barley
.5 lb Crystal 120L
.25 lb Chocolate Malt
1 lb Flaked Oats
Hops
-----
1.5 oz Styrian Goldings (3.5% Alpha) @ 60 minutes
1 oz Tettnang (4.5% Alpha) @ 45 minutes
Additions
---------
1 lb Lactose @ 10 minutes
Yeast
------
WLP002 - White Labs English Ale Yeast
I steeped the grains at 155F for 60 minutes prior to a nice active 60 minute boil.
The OG was 1.070, fermentation started within a 6-7 hours.
For the first few days everything went fine, nice krausen, plenty of activity. I left it covered and in a room with a consistent temp. The thermometer on the carboy showed a consistent temp of about 69 degrees.
On the afternoon of the 3rd, I checked on the beer, the airlock was silent and the krausen had fallen (mostly). I took a gravity reading and it was at 1.034. The next morning, I swirled it around a bit (carefully) and decided to let it sit. There have been no signs of fermentation since, but I have been patient. I took a reading a few minutes ago and it's still at 1.034.
Even if the yeast only reached it's minimum attenuation of 63% it should still be closer to 1.026. Currently the ABV level is just shy of 5%, so that shouldn't be an issue.
I'm really not trying to be alarmist, but I think I have a stuck fermentation. Now, I didn't use a starter when I pitched the yeast (probably mistake number 1), but I'm wondering if I should pitch a packet of Nottingham to try to bring the gravity down another point or so?