Hi all !
I would very much appreciate your opinions on what to do in this situation.
Last week I brewed and oatmeal stout according to this grain bill:
66% 9 lbs. Pale Ale Malt
12% 1.5 lbs Chocolate Malt
15% 2 lbs Flaked Oats
7% 1 lbs Caramunich
I mashed at 70°C~158°F for 90 minutes.
O.G. 1.062 perfectly according to expectations.
Pitched a pack of dry Safale S-04
After 4 days at 17°C~63°F, gravity reading said 1.030
I raised the temperature of environment from to 23°C~73°F (do not ask why)
After 3 more days, gravity reading says STILL 1.030
Which means stable gravity of 1.030 for 3 days straight. But something is wrong here. During days 5 and 6 I had clear signs of fermentation. That means the gravity should be down by at least a few points. When I open the fermentor I see some bubbles coming up every now and then. The hydrometer is calibrated properly, maybe a 1-2 points off at room temperature.
I planned to bottle at cca 1.020 without priming sugar, but what now? My readings are either off for unknown reasons, or the beer is messing with me and pulling off a "still fermenting" act.
By taste I can clearly sense some sugars there, but are they fermentable or non-fermentable, who can say? The beer has wonderful balance now and really nice roasted, dark chocolate flavors with just right hop bitterness, so I do not want to screw something, like producing bottle bombs