1990dtgl98
Well-Known Member
I brewed my own recipe, a sweet cream stout.
Ingredients:
-7lbs dark LME
-1lbs dark DME
-8oz dark crystal malt 60l
-8oz chocolate malt
-8oz roasted non-malted black barley
-8oz black patent
-12 oz maltodextrin
-1lbs lactose
-2oz perle hops
-White Labs London Ale yeast
I brewed it on 2/20, been sitting at 66-68 degrees for the last 20 days. Orignial gravity was 1.074. Took a gravity reading tonight in anticipation of bottling tomorrow.
Gravity reading: 1.032!!
I never worked with maltodextrin or lactose, so I don't know what's normal. But is 1.032 an indication of stuck fermentation, or could it possibly be that high? I tasted it. It tasted sweet, but not too malty. There was a nice 2-3" krausen layer for the first 4 or so days of fermentation, that fell after about 9 days. I plan on taking another gravity reading tomorrow just to see if its the same (I usually never do that since I leave it in the primary for 3 weeks). But yeah....is it ok to have a 1.032 gravity reading? Doing the math, it seems like it should be about 5.5% ABV with those readings, but thought I should a bit more since my last brew with the same amount of malt extract and steeping grains gave me 6.3% ABV.
Another probably RDWHAHB answer, but in that tasting, I was so suprised by the sweetness that I had to sample it again with a spoon. Yup...same spoon I used to try it the first time, in my mouth, back in the beer, unsanitized. Should I be worried? Also, there was some condensation on the underside of the lid for the bucket that dripped in the beer. Is there anything to worry about there?
Thanks guys! :rockin:
Ingredients:
-7lbs dark LME
-1lbs dark DME
-8oz dark crystal malt 60l
-8oz chocolate malt
-8oz roasted non-malted black barley
-8oz black patent
-12 oz maltodextrin
-1lbs lactose
-2oz perle hops
-White Labs London Ale yeast
I brewed it on 2/20, been sitting at 66-68 degrees for the last 20 days. Orignial gravity was 1.074. Took a gravity reading tonight in anticipation of bottling tomorrow.
Gravity reading: 1.032!!
I never worked with maltodextrin or lactose, so I don't know what's normal. But is 1.032 an indication of stuck fermentation, or could it possibly be that high? I tasted it. It tasted sweet, but not too malty. There was a nice 2-3" krausen layer for the first 4 or so days of fermentation, that fell after about 9 days. I plan on taking another gravity reading tomorrow just to see if its the same (I usually never do that since I leave it in the primary for 3 weeks). But yeah....is it ok to have a 1.032 gravity reading? Doing the math, it seems like it should be about 5.5% ABV with those readings, but thought I should a bit more since my last brew with the same amount of malt extract and steeping grains gave me 6.3% ABV.
Another probably RDWHAHB answer, but in that tasting, I was so suprised by the sweetness that I had to sample it again with a spoon. Yup...same spoon I used to try it the first time, in my mouth, back in the beer, unsanitized. Should I be worried? Also, there was some condensation on the underside of the lid for the bucket that dripped in the beer. Is there anything to worry about there?
Thanks guys! :rockin: