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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Milk Stout Stalled..What Do?!
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Old 02-13-2013, 08:48 PM   #1
sloose
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Default Milk Stout Stalled..What Do?!

brewed on 2/2/13, pitched US04 on a 1L starter. I made my gravity OK,

here is my grain bill:

8.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.7 %
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 65.1 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 3 7.0 %
12.0 oz Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 4 7.0 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 5 4.7 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6 2.3 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7 9.3 %

Mashed at 156F for 60 min

FG into fermenter was 1.054... The only change above is the oats werent flaked, it was steel cut oatmeal that I mashed only, did not cook it first.

HOWEVER: my gravity is at 1.030 today ...i checked it on 2/10/13 and it was 1.030. It's at room temp (70-72), the yeast took RIGHT off when i pitched, bubbled for a couple days, and then stopped.

it's my first stout, I wanted a sweeter breakfast type session stout, and I'll say it's pretty yummy as is, but I don't want to bottle a ticking time bomb. Anyone have any ideas? Or is my beer just finished as is, and I should be happy with a 3.25% ABV beer, or is something drastically wrong and I should repitch?! ack!

i hate s04 sometimes. i just do. it always lets me down.


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Old 02-13-2013, 10:17 PM   #2
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only lost 24 pts? that doesn't seem right esp with that mash temp... hrm.... but if tis' only 8 days later, i'd give it at least another 2 weeks and try it again.


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Old 02-13-2013, 10:23 PM   #3
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I don't know. Maybe high mash temp plus the oats resulted in less fermentables.

Maybe throw in a higher attenuating yeast and see if it chews through anymore. Your flavor profile should be pretty well established.

Crazier: boil 2 pounds of DME in as small amount of water as possible. Cool and throw in with your new yeast (or without new yeast). Give a gentle swirl.
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Old 02-13-2013, 10:25 PM   #4
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His mash temp shouldn't cause the issue, I mash regularly at 155 and get an average between 1.068 and 1.055 as starting gravity and finish at 1.010 regularly using 1968 London Ale
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Old 02-13-2013, 10:26 PM   #5
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Did you oxygenate your wort?
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Old 02-13-2013, 11:00 PM   #6
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Quote:
Originally Posted by Nightshade
Did you oxygenate your wort?
Yeah I use a wine degasser on a cordless drill to whirlpool in the kettle during chilling and I spin it to a froth in the fermenter. It didn't lag- the airlock took right off within an hour. I oxygenate the piss out of it for lack of a better adjective.
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Old 02-13-2013, 11:03 PM   #7
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Let her sit for a couple days and retest it. The yeast you used should definitley take it lower than where you are currently.

what temp are you fermenting at?

:edit: nevermind saw your ferment temp
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Old 03-14-2013, 03:52 PM   #8
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An update to this... I pitched about a 1l of s05 starter, nothing happened... It finished at 1.028... I bottled it and its rather delicious, like a dessert beer. I've gotten rave reviews from my tasters.
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Old 03-14-2013, 06:18 PM   #9
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Just curious- do you measure your FG with a hydrometer or a refractometer?
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Old 03-14-2013, 07:07 PM   #10
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Quote:
Originally Posted by daksin View Post
Just curious- do you measure your FG with a hydrometer or a refractometer?
unfermented wort gets the refractometer... finished beer gets the hydrometer ...


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