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Old 02-24-2013, 02:57 PM   #1
jman1972
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I currently have an extract BB Milk Stout in the fermenter I did the directions exactly except I added 8 ounces of cocoa powder with 15 minutes left in the boil. My OG was 1064. It has been in the fermenter for 2 weeks and my gravity is only 1030. I checked it last week and it was 1030 also. Whats going on with my beer, surely it cant be ready to bottle at 1030. Nottingham yeast was used.

 
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Old 02-24-2013, 03:08 PM   #2
HopSong
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You aren't terribly far off of what the FG should be per recipe (20-24). I have a batch that finished cooking awhile back and have continued top put off bottling/kegging.. sheesh. I will do it today. We'll see what my FG is.. and I'll get back.

A few thoughts.. how old the it was, how old the yeast was and how it was kept. Fermentation temps.. correct range and held with as little fluctuation as possible. I've gone to hydrating my yeast for a couple hours before pitching and it seems to take off with a bang.. in fact the MS that I'm ready to bottle had the biggest krausen I've ever had.. needed a blowoff.

Also, what is the temp in the fermenter now? If you can raise it up to 70-72.. even giving the carboy/bucket a swirl w/o creating suckback thru the airlock, you might get it restarted.

Good luck.. I'll get back tonight or tomorrow sometime.
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Old 02-24-2013, 03:11 PM   #3
kwingert
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What was the OG supposed to be before you added the cocoa powder and what was the FG supposed to be?

Rouse the yeast and warm the fermentor a bit. But I think maybe you added a bunch of unfermentables and you have reached your FG. Give it a couple more weeks.
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Old 02-24-2013, 03:13 PM   #4
jman1972
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It was kept at 66-68 contsant tempetureduring fermenting. I saw lots of action in the airlockfor the first week slowed down a bit the second week. The Krausen has dropped and the beer tastes fine. I think its probably ready to bottle. OF course this was a milk stout so there was .5 pound of lactose in addition to the 8 ounces of cocoa powder

 
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Old 02-24-2013, 03:17 PM   #5
jman1972
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kwingert the recpies OG was to be 1057-1061 and the FG was to be 1020-1024 before adding the cocoa powder

 
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Old 02-24-2013, 03:40 PM   #6
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By what you have described sounds like your yeast have finished working. It happens that way sometimes. It may have a little lower abv ......... but if it taste good and your gravity reading is not falling any further I'd say its done.
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Old 02-24-2013, 03:44 PM   #7
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BTW I had a similar issue with a recent batch of chocolate milk stout. I used cocoa nibs in the secondary tho. I didnt quite hit my FG. But it was a excellent beer and I still have a few bottles left. I will brew it again and see if I get the same results.
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Old 02-24-2013, 03:45 PM   #8
jdhasse
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Did the recipe call for any lactose sugar? It is not fermentable so between that, the cocoa addition and just a high FG you are probably good.

I like to keep my FG on the high end or slightly over style guidelines, I like it a little thicker/mouthfeel.

I would not be overly concerned

 
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Old 02-24-2013, 05:38 PM   #9
Cyclman
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If it tastes good, then you're good. Taste always trumps numbers.
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Old 02-24-2013, 08:10 PM   #10
kwingert
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I think its done. Those 6-10 extra gravity points are probably from the cocoa powder. I tried to run it through BeerSmith put it didn't have cocoa powder. Cocoa powder is probably made of unfermentable sugars.

I bet it will be one tasty, thick beer.
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