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Old 03-19-2009, 10:26 PM   #1
Runyanka
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Dec 2008
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Last Saturday night I brewed a Youngs Double Chocolate Stout Clone and come Sunday morning my airlock was going crazy. Well Monday came and there was no visable airlock activity. So I let it set until today, where I cracked open the lid, stole some brew and took a hydrometer reading. The reading was 1.021 after almost a week . What I gently stirred the beer with a sterilized spoon and am hoping for the best. Its suppose to ferment down to around 1.010 and i feel it is no where near close. What should I do? Go to the LHBS and pick up some more nottingham ale yeast and repitch? I had it in a tub of water at around 68 degrees the entire process, so I dont thing it was to cold. I took it out the water and have it just sitting out in open air now, which is at 73.

Any help would put my mind to ease. Thanks guys!!!


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Old 03-19-2009, 10:49 PM   #2
chilly460
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Jan 2009
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I hope you don't mind, but I have the exact same issue. I did a Austin Homebrew Samuel Smith Oatmeal Stout clone on Saturday. 1.050 OG, was bubbling away fine after 6hrs or so, and stopped sometime MOnday, sitting at 1.020 now. 68*+ the entire time. Just looking for direction as to next steps, don't want to just start throwing yeast at it.



 
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Old 03-19-2009, 11:00 PM   #3
Runyanka
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Mine was an Austin Homebrew Kit as well.
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Old 03-19-2009, 11:10 PM   #4
boo boo
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Even using dry yeast, you should aerate your wort well. Adding more yeast now won't help. Underattenuation can be caused by a lot of unfermentables in the extract itself, something you can't control when using extract. Leave it for a few more days and take another reading. If is the same, I would call it done. That said leaving it for a few weeks more wouldn't hurt.
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Old 03-19-2009, 11:15 PM   #5
talenos
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Mar 2009
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I started this exact same thread about a week ago. I got a lot of replies saying, do not rely on the airlock. Since you're gravities are going down you're fermenting, so all is good.

Unfortunately for me, mine appeared to have stopped at 1.020, but I learned a lot of stuff since then, and realized I didn't aerate let alone stir my wort, so that may have been it.

 
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Old 03-19-2009, 11:34 PM   #6
Runyanka
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I aireated the crap out of mine after transfering into the primary using and aireation stone. It was going like crazy for about a day and a half. I am just stumped as to why it is stuck. I brewed a hefe the same day and it is already down to 1.012 and still going, and I followed the exact same steps with both.
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Old 03-19-2009, 11:55 PM   #7
steelerguy
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There were probably just a lot of unfermentable sugars in the extract. 1.020 really isn't all that bad for a stout. Maybe a little more chewy than you wanted, but not bad. Give it a couple days, if it hasn't changed your beer is done fermenting. It is a stout, it will be good!

 
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Old 03-20-2009, 02:09 PM   #8
chilly460
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Jan 2009
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So, we should just let it go at 1.020 and not try to restart fermentation? Should I try stirring the wort?

 
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Old 03-20-2009, 02:15 PM   #9
Yooper
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Don't stir it up. You don't want to oxygenate it now.

You can try gently swirling the fermenter a bit, just to encourage the yeast to finish up if they quit early. An oatmeal stout is ok to finish up at 1.020, as long as it's definitely done. If it's still 1.020 after another week or two, then it's fine to bottle.
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Old 03-20-2009, 02:24 PM   #10
nostalgia
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My AHS coffee malt stout stuck around 1.024. I tried re-pitching US-05 and it did nothing.

I stuck it in the keg and forgot about it for a few months. When I finally carbed and tapped it it was awesome

I'm pretty sure my problem was overheating the partial mash and generating unfermentable sugars. It did seem to dry out in the keg, though.

-Joe


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