paanderson86
Well-Known Member
- Joined
- Feb 19, 2016
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I made a chocolate milk stout (OG 1.052) and let it sit for 3 weeks. No activity for the last 2 weeks and checked it today. FG was 1.022. I know the common response will be to let it sit and check it in a few days. Well.... I bottled. I'm confident it wasn't going to change. I've had it sitting at 67 degrees for 3 weeks. My question is if lactose causes the yeast to be less effective? I pitched one packet, which should have been enough per MrMalty.com. Used Fermentis Safale S-04.
Thank you for your thoughts and help.
Thank you for your thoughts and help.