I brewed up my AHS 20th Anniversary Stout kit a about 10 days ago. I'm making this batch for a friends wedding on May 21.
I used standard mini-mash (BIAB) technique, but as of today fermentation seems to be stuck. The only changes I made to the kit was to add about 8oz of rolled oats to the mash. I used Danstar Windsor w/ starter.
Kit OG: 1.052
My OG: 1.058
Kit FG: 1.014
My FG: 1.030 (3 days straight)
Calculations put this at ~4% ABV, which is short of the 5.4% that the kit is supposed to get. I racked to secondary to take a look at the yeast cake and it seemed healthy. Flavor is OKish, very sweet, but a little watery.
It did ferment a little warm (71-74F), but that should only effect the flavor, not the alcohol content, right?
Any ideas on how to get this baby started again? It can't be done yet, right?
I used standard mini-mash (BIAB) technique, but as of today fermentation seems to be stuck. The only changes I made to the kit was to add about 8oz of rolled oats to the mash. I used Danstar Windsor w/ starter.
Kit OG: 1.052
My OG: 1.058
Kit FG: 1.014
My FG: 1.030 (3 days straight)
Calculations put this at ~4% ABV, which is short of the 5.4% that the kit is supposed to get. I racked to secondary to take a look at the yeast cake and it seemed healthy. Flavor is OKish, very sweet, but a little watery.
It did ferment a little warm (71-74F), but that should only effect the flavor, not the alcohol content, right?
Any ideas on how to get this baby started again? It can't be done yet, right?