milk stout stuck fermentation - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > milk stout stuck fermentation

Reply
 
Thread Tools
Old 02-01-2013, 04:05 PM   #1
Lametrout
Recipes 
 
Jan 2012
Stratham, nh
Posts: 43
Liked 1 Times on 1 Posts



I brewed a milk stout from BREW mag , the December issue.
I did the extract recipe and even did the 2L starter like the mag said, and my of was 1.067 which was 7 points higher than target. It started bubbling within 4 hours. I checked it in a week and it was 1.030 but it didn't taste too sweet. Checked it again last night and it ha sent moved. Don't know what I should do repitch or just bottle it up?
Thank you brew gurus



 
Reply With Quote
Old 02-01-2013, 04:12 PM   #2
bknifefight
HBT_SUPPORTER.png
Recipes 
 
Dec 2009
PA
Posts: 1,956
Liked 109 Times on 82 Posts


Dont bottle it. At 1.030 it is NOT done and may result in bottle bombs.

What temperature is it at? You've done something that the yeast are not happy about, but a 2 liter starter seems like a good start towards a healthy fermentation.



 
Reply With Quote
Old 02-01-2013, 04:16 PM   #3
mgortel
Recipes 
 
May 2010
Stewartstown, PA
Posts: 871
Liked 49 Times on 38 Posts


I did the same recipe, only I did all-grain. That recipe had a pound of lactose I believe...which is unfermentable...so you will have a higher FG (even though 1.030 sounds a bit hi)

I think you are probably ok to bottle....here is why:

My OG was 1.063.
My FG after 3 weeks was 1.026

I bottled it (7) weeks ago and have had no bottle bombs.

If you extrapolate my results to yours.....where you started with 1.067...then you could expect the FG to be 1.030.

NOTE....this is by no means a guarantee since our recipes were not the same (i.e. extract versus all grain, different water, different fermentation conditions, etc......) ...but it is a bit of a sanity check.

How long has it been fermenting? How many days between your (2) gravity checks you already did?

I would give it 3 weeks total in primary before you bottle anyway....
__________________
EVERYONE is entitled to my opinion!
Primary: None
Secondary: Chocolate milk Stout
Upcoming Brews: Dusseldorf Alt
Kegged: Biermuncher Centenniel Blonde

 
Reply With Quote
Old 02-01-2013, 04:40 PM   #4
Lametrout
Recipes 
 
Jan 2012
Stratham, nh
Posts: 43
Liked 1 Times on 1 Posts


It was 3 days between the readings....I did give a slow stir last night and will report on Sunday it there was any change

 
Reply With Quote
Old 02-02-2013, 01:34 AM   #5
patthebrewer
Recipes 
 
Sep 2012
, allenwood, nj
Posts: 688
Liked 56 Times on 49 Posts


Lactose will artifically inflate both your OG and your FG....I do a Coffee Cream Stout regularly, that I use lactose for. Mine is lower OG than yours and finishes up at around 1.020. My guess is that yours is either done, or close to it.
__________________
Manasquan River Brewing LLC

 
Reply With Quote
Old 02-02-2013, 02:59 AM   #6
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,577
Liked 619 Times on 542 Posts


1.030 seems high, and I probably would toss it if it were mine ...... I can't stand sweet beer, but .......

You added a pound of lactose. In 5 gallons that accounts for .007 on both the OG and FG. Adjusting your numbers, it comes to, OG=1.060, and FG=1.023. That's 71-72% attenuation. What yeast did you use?

It may very well be done. If you used a lower attenuating yeast and like it, then go ahead and bottle it.

 
Reply With Quote
Old 02-02-2013, 04:23 PM   #7
Lametrout
Recipes 
 
Jan 2012
Stratham, nh
Posts: 43
Liked 1 Times on 1 Posts


White bread 1099 I believe

 
Reply With Quote
Old 02-02-2013, 05:28 PM   #8
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,577
Liked 619 Times on 542 Posts


Quote:
Originally Posted by Lametrout View Post
White bread 1099 I believe
68 to 72% attenuation per Wyeast. You are probably done.

 
Reply With Quote
Old 02-02-2013, 06:02 PM   #9
mgortel
Recipes 
 
May 2010
Stewartstown, PA
Posts: 871
Liked 49 Times on 38 Posts


Yeah...if you check it tomorrow (Sunday) and there is no change....go ahead and bottle it.....although....I would still wait a total of 3 weeks just for conditioning purposes....let the yeast clean up ......
__________________
EVERYONE is entitled to my opinion!
Primary: None
Secondary: Chocolate milk Stout
Upcoming Brews: Dusseldorf Alt
Kegged: Biermuncher Centenniel Blonde

 
Reply With Quote
Old 02-02-2013, 06:15 PM   #10
patthebrewer
Recipes 
 
Sep 2012
, allenwood, nj
Posts: 688
Liked 56 Times on 49 Posts


Quote:
Originally Posted by mgortel View Post
Yeah...if you check it tomorrow (Sunday) and there is no change....go ahead and bottle it.....although....I would still wait a total of 3 weeks just for conditioning purposes....let the yeast clean up ......
Well spoken!


__________________
Manasquan River Brewing LLC

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chocolate Milk Stout stuck at 1.021- Can lactose cause that? formula2fast General Beer Discussion 18 11-17-2012 11:47 PM
Milk Stout Fermentation Bwood1377 Beginners Beer Brewing Forum 2 10-16-2012 10:24 PM
milk/sweet stout stuck fermentation? please help ijustwannadrinksomebeer All Grain & Partial Mash Brewing 3 02-27-2012 02:51 PM
Milk Stout Fermentation Help Hopittome15 Fermentation & Yeast 4 03-27-2011 02:53 AM
sweet/milk stout stuck at 1.028? JLem Beginners Beer Brewing Forum 11 01-08-2010 10:10 PM


Forum Jump