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Old 12-19-2012, 01:14 AM   #1
tonyp063's Avatar
Aug 2012
Baltimore, MD
Posts: 141
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I've done quite a bit of RDWHAHB before I ask this, but I'm a tad concerned & would like advice from wiser/more experienced heads here.

I've got a milk stout that doesn't want to behave. I'll put the recipe at the end, but, in short, the FG isn't coming down anywhere *near* what I expect.

5.25 gallons into primary at 1.060 (corrected). 68 degrees
sa-04 rehydrated at 85 degrees & pitched. Fermenting in the basement & the fermometor said 64 degrees. Got a good ferment & solid krausen within a day

I started checking FG after 3 weeks & it was at 1.030. It's still at 1.030 after an additional 1-1/2 weeks.
According to everything I've read & all the calculations it should be down below 1.020 at the very least. Insert noob concerns about bottle bombs, did I screw up my beer, yada yada yada

So I'm open to suggestions.


1 lb Black (Patent)
12.0 oz Crystal Malt - 80L
8.0 oz Chocolate Malt
Steeped at 156 for 30 minutes in 2 gallons
rinsed with 1 gallon of 170 degree water

to boil

1.50 oz EKGoldings at 60
1 lb Lactose at 15
7.5 lbs Amber LME at 10
0.50 oz EK Goldings at 5
S-04 at 68 degrees

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Old 12-19-2012, 01:29 AM   #2
Nov 2008
Manteno, IL
Posts: 1,126
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What are you expecting you FG to be?

Are you calibrating your hydrometer to the temperature?
Sideline Brewery

Drinking - Craft Brews
Primary - Surly Bender (clone)
Secondary - Zombiedust (clone)

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Old 12-19-2012, 01:36 AM   #3
evolcoms's Avatar
Oct 2012
Hemet, Ca
Posts: 386
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Hmm, maybe your yeast needs to warm up a little? What type of yeast did you use?

In the Works: Peach Berry Wheat Ale
Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
In the Fridge:Blind Pig IPA, Raspberry Wheat Ale, Capt. Cascade American Amber Ale
Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13

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Old 12-19-2012, 01:50 AM   #4
Jan 2010
Posts: 701
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S-04 normally chews through just about everything. Assuming you were at 68 degrees for the duration and gravity has not changed between week 3 and week 4.5, I'd say it's done. It am not an experienced extract brewer but I have seen many posts here stating that it's not unheard of for extract to not go too far below 1.020. Add in 1# of lactose and I'm thinking that it's probably as low as it's gonna go. Anyone want to correct me on this?
nurture my pig

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Old 12-19-2012, 03:15 AM   #5
tonyp063's Avatar
Aug 2012
Baltimore, MD
Posts: 141
Liked 43 Times on 15 Posts

What are you expecting you FG to be?

Are you calibrating your hydrometer to the temperature?
I was expecting it to be 1.020 -1.017ish
Yes. I corrected for temperature. Checked it wit 2 different hydrometers, just to be sure

Assuming you were at 68 degrees for the duration
Sorry if I wasn't clear. I pitched into 68 degree wort, but the fermometer read 64 for all the time it's been in the basement.

This is my first use of S-04, but from what I've read I agree. It's supposed to work through nicely.
And yes, I know the lactose can affect things.

I'm bloody tempted to bottle & carb on the low side & say the heck with it.
After all, I made beer.
But part of my brain says that I missed something.

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Old 12-19-2012, 03:30 AM   #6
May 2011
, Michigan
Posts: 349
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I just did an oatmeal milk stout that I bottled around a week ago (i think). It finished at 1.027, recipe said it would be 1.024. was a touch high but I bottled away and so far no explosions.
Primary 1: EMPTY
Primary 2: EMPTY
Bottled: super-lite
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Old 12-19-2012, 03:33 AM   #7
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C-Rider's Avatar
Feb 2011
Wai, Hawaii
Posts: 3,596
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Remember that lactose is not going to ferment. Might be throwing off your reading.
Kaiser Ridge Brewing
Fermenting: Trump This IPA
Fermenting: Old Glory Stout
Fermenting: Joe Louis IPA (black)
Bottled in the refer Vanilla Porter
Bottled in the refer: Malahini Pale Ale
Bottled in the refe: American Imperial Stout
Bottled in the refer Oktoberfest


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