Very High Gravity Stout
I was experimenting with a dry stout recipe and am not sure if I have fermentation problem. Gravities are: OG 1.076 @ 85F adjusted to 1.079, FG 1.032 @ 65F (a bit high for a dry stout, closer to a foreign stout).
1. Yeast pitched 1/22 about 70F, liquid WLP051
2. Moderate action started on: 1/24
3. Saw no action 1/25, dropped temperature to mid 60s.
4. Stirred it up a couple of times over the next few days with no continuous results.
5. 1/29: Pitched more yeast via a starter of DME and some wort, it also had little action. Brought the temp. up to upper 60ís. No results.
6. Pitched 1 packed of Muntonís dry yeast . No results.
The problem may be in the amount of grain I used. This was a 2 gallon boil for a 1.5 gallon batch. I made the grain tea with
2.01 lbs. Belgian Caramunich
0.24 lbs. Belgian Chocolate Malt
0.24 lbs. Belgian Black Roast
0.13 lbs. Crystal Malt 60įL
0.13 lbs. Roasted Barley
Then1.5lbs of John Bull Dark for 90 minute boil.
Cooled to 85F and racked to the carboy. Usually get good aeration in this process.
Do I need to ferment this more?
Can I save this batch if I dilute with distilled water and aerate to reduce the gravity possibly restarting the yeast?