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Old 06-22-2009, 11:08 PM   #1
Dec 2008
Rhode Island
Posts: 207
Liked 2 Times on 2 Posts

Please help!
Oatmeal Imperial stout PM stuck at 1.040 after 2 weeks, OG 1.093

4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 32.00 %
4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 32.00 %
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 16.00 %
1.00 lb Caramel/Crystal Malt -150L (150.0 SRM) Grain 8.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.00 %
2.00 oz Galena [10.00 %] (60 min) Hops 30.3 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 1.7 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 lb Oats (Mash 60.0 min) Misc
2 Pkgs Windsor Yeast (Danstar) Yeast-Ale
Ferm temp 73F, Krausen dropped at 48 hours of very vigorous action.
1 week later SG reading 1.040, ferm temp now at 65F.
Searched forum and decided to add champagne yeast.
LHBS guy suggested S-05. I bought it and supplies for a wheat PM, anyway, I add the s-05 and 48 hours later no action in the fermenter and still at 1.040.
I have tried the usual swirling, raised temp to 70F, prayed!
Where would you suggest I go from here?
Primary 1: Amarillo IPA
Primary 2:
Bottled: Vertical Epic 090909 clone
90 schilling english
Hopmaster Imperial IPA
Simcoe IPA

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Old 06-22-2009, 11:12 PM   #2
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts

There is one, and only one, way to fix this---in my experience, at least (which is, unfortunately, considerable in this arena). That way is: dumping it onto another cake.

Forget about the stout for a while. Let it be. Next time you have a free few hours, brew up a relatively neutral (like a pale ale or blonde) low-gravity ale (~1.040-1.045). Pitch dry yeast like US05 or Nottingham, let it ferment out. When it's done, rack off to another vessel. Then, rack the stalled stout onto that new yeast cake. Then, watch the magic happen!
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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