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Old 10-26-2011, 01:24 PM   #1
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I'm currently working on a couple brews (my first and second!) and while the first, an Irish Red which I may be describing to my friends as "Accidentally Brown Ale" is quite good and the gravity readings make sense, the second - a cream stout containing about half a pound of lactose - reads at 1030 after three weeks' fermentation.

This seems pretty high, especially since Hopville's recipe calculator suggests a 1017 FG. Is it simply not finished brewing yet? It tastes pretty decent, aside from a slight unripe persimmon-ey aftertaste that I suspect is a result of the brew's youth.

Some other forums suggest re-pitching my yeast, or stirring the brew to "rouse" the yeast that's already in there. I pitched the batch initially with a 20-ounce bottle of Wyeast 1084 I collected from the bottom of my previous brew one day earlier, and the initial fermentation was vigorous.

Please advise.
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Old 10-26-2011, 01:32 PM   #2
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It would help if we could actually see your recipe.
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Old 10-26-2011, 06:24 PM   #3
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Of course, my bad:

http://hopville.com/recipe/909618/ro...e-talia-porter
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Old 10-26-2011, 06:49 PM   #4
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thats for a porter

 
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Old 10-26-2011, 08:19 PM   #5
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Yeah, but no. The difference between stouts and porters is a matter of controversy, and when I put the recipe for the stout which I'd found elsewhere into the calculator, it said it fit the profile of a robust porter and not a stout.

It's the recipe I brewed, semantics aside.
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Old 10-26-2011, 09:38 PM   #6
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The same thing happened to me earlier this year with a RIS. It got down to 1.030 and quit, no matter what I did. The result was an excellent brew that tastes like Ancre Porter, and that everyone raves about.
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Old 10-26-2011, 09:47 PM   #7
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Quote:
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The same thing happened to me earlier this year with a RIS. It got down to 1.030 and quit, no matter what I did. The result was an excellent brew that tastes like Ancre Porter, and that everyone raves about.
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Old 10-26-2011, 10:31 PM   #8
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Well, that's encouraging. Like I said, my brew tastes nice but green. Did you try repitching/stirring/voodoo? Any bottle bombs?
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Old 10-27-2011, 01:38 AM   #9
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The lactose is not fermentable - and influences your final gravity -

 
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Old 10-27-2011, 02:37 AM   #10
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The lactose is not fermentable - and influences your final gravity -

Im wondering how much lactose contributes to the FG myself. Just brewed up A cream stout(5 gallons) with 8oz of lactose added.

 
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