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Old 11-17-2012, 11:22 PM   #1
EastForkBrewing
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Default Milk stout fermentation

Made a milk stout with estimated O G of 1.057. When we moved it to the fermenter we forgot to take a gravity reading. The fermentation seemed complete after 4 days when the bubbling reduced to almost none. After 6 days total we moved it to the secondary fermenter and we measured a gravity of 1.034 which seems too high. I was assuming a higher gravity because of the lactose added at the end of the boil. The estimated FG is 1.010. We used Beersmith for this recipe and that's where the estimated gravity comes from.
Question: Should I pitch another yeast? We used White Labs Irish Ale yeast. Would it hurt to use a different yeast for the re-pitch? I have Safale Dry Ale yeast on hand.
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Old 11-17-2012, 11:30 PM   #2
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So it's only been like 10 days since brew day? I know that's longer than normal but I would let it go longer did you make a yeast starter?
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Old 11-17-2012, 11:36 PM   #3
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It has only been 7 days since brew day. I didn't use a yeast starter. The yeast was bought from the store in a liquid but only about 2 ounces. I followed the instructions on the little bottle. Bring to room temp, shake and pour directly into fermenter. Temp during fermentation stayed around 76 F. We just moved it to the secondary today. I was going to wait and see if it started to bubble again before I did anything.
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Old 11-17-2012, 11:38 PM   #4
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How much lactose did you use?
Recipe? Mash temps...the norm..
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Old 11-17-2012, 11:50 PM   #5
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Yeah the recipe would help. 76 is really high for a Irish ale yeast
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Old 11-17-2012, 11:52 PM   #6
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Recipe:
7 lbs pale malt (2 row)
2 lbs caramel/crystal malt 120L
1 lb flaked barley
1 lb chocolate malt
8 oz black barley
8 oz cara-pils/dextrine
0.5 lb malto-dextrine
1 lb lactose

60 min boil. Lactose and malto-dextrine added with 10 mins left in boil.
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Old 11-17-2012, 11:53 PM   #7
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Ambient room temp was 74 F. Temp strip on side of fermenter read 74-76 F.
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Old 11-17-2012, 11:54 PM   #8
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It bubbled well for 2 full days then steadily slowed.
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Old 11-18-2012, 12:44 AM   #9
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Single mash temp was 158 F for 60 mins. Sparged with 166 F.
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Old 11-18-2012, 01:15 AM   #10
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If it was me I would let it sit for a few days and take another reading.
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