charliedvrs
Active Member
I know there are tons of stuck fermentation threads out there and I've read most of them, but I'm looking for some brew specific advise on this one. Don't have all of my notes at hand, so please bare with me. Recipe from the Brewers Best Oatmeal Stout kit. This one has been in the fermenter for 3 weeks now, stuck at 1.030. I've tried shaking up the bucket. After two weeks I repitched with Nottingham. Twice tried bringing the fermentation temperature up to 70F. It hit 1.032 on day 7 and has done next to nothing since. Yeast was new and well before expiration date. I planned on make this one a vanilla-bean coffee stout, so I have about half a pound of coffee beans sitting in vodka as well as two scraped out vanilla beans. I also added one pound of store bought honey to the boil at the 30 minute mark to boost the alcohol a bit. Could that be the culprit? Really don't want all of this to go to waste. Where would you go from here? The beer tastes super sweet. Is it time to just add water at bottling? Should I even bother with the coffee and vanilla?
Partial Mash Oatmeal Stout
FERMENTABLES
3.3 lb. Special Dark LME
3 lb. Extra Dark DME
1 lb. Maltodextrin
SPECIALTY GRAINS
1 lb. Oats
6 oz. Dark Chocolate
12 oz. 2-row Pale
2 oz. Caramel 120L
4 oz. Victory
HOPS
1 oz. Fuggles
1 oz. Cascade
YEAST
1 pack of Windsor
+1lb of honey at 30min of boil
Partial Mash Oatmeal Stout
FERMENTABLES
3.3 lb. Special Dark LME
3 lb. Extra Dark DME
1 lb. Maltodextrin
SPECIALTY GRAINS
1 lb. Oats
6 oz. Dark Chocolate
12 oz. 2-row Pale
2 oz. Caramel 120L
4 oz. Victory
HOPS
1 oz. Fuggles
1 oz. Cascade
YEAST
1 pack of Windsor
+1lb of honey at 30min of boil