neb_brewer
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- Apr 22, 2009
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Hi all,
A couple of weeks ago I brewed Northern Brewer's Chocolate Milk Stout. The OG was 1.051. A week ago I had my dad check the gravity (I'm in CO the beer and he are in NE) and it was at 1.021. I figured that this meant that the fermentation stalled out. So, I had him increase the temp in the room a little bit and swirl it to re-suspend the yeast. A couple days later he checked again and it hadn't gone down. We swirled and checked a couple days later again and it hadn't changed. I got on here to review the normal stuck fermentation threads when I saw something about some styles being OK at a higher FG because they're supposed to be kind of sweet?
Do I need to take some further measures to bring the gravity down? Or, because of the use of lactose, is the FG supposed to be higher? If I do need to bring it down more, what can I try to achieve that now that swirling hasn't worked?
A couple of weeks ago I brewed Northern Brewer's Chocolate Milk Stout. The OG was 1.051. A week ago I had my dad check the gravity (I'm in CO the beer and he are in NE) and it was at 1.021. I figured that this meant that the fermentation stalled out. So, I had him increase the temp in the room a little bit and swirl it to re-suspend the yeast. A couple days later he checked again and it hadn't gone down. We swirled and checked a couple days later again and it hadn't changed. I got on here to review the normal stuck fermentation threads when I saw something about some styles being OK at a higher FG because they're supposed to be kind of sweet?
Do I need to take some further measures to bring the gravity down? Or, because of the use of lactose, is the FG supposed to be higher? If I do need to bring it down more, what can I try to achieve that now that swirling hasn't worked?