Originally Posted by cap1
I believe the first gravity reading was 1.60 i forgot to write it down. When I did my mash though I wasn't paying attention and the temperature went to 190 degrees for a couple of minutes =X
(You are missing a zero in quoting your gravities and piquing the pedants out there) but as far as the FG on the stout being 1.0
21 that is not a problem for a stout at all. After all, you want mouthfeel and unfermented sugars in the finished product. Don't worry about it. I would rather drink a thick full mouthfeel stout than a thin over-attenuated stout.
For the hefe, ric was right, it should be as carbonated as it will get - unless . . . Try rousing the yeast by stirring up each bottle and make sure it sits at 70+ for a week or two.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.