Hello all,
Two weeks ago (10/3 to be exact), I brewed up an extract milk stout kit, with lactose sugar obviously. Attained an OG of 1.047 (target was 1.051 but oh well). Target FG is around 1.015-1.016 as it is a sweeter stout. When it was at its most active fermentation, the sanitizer bucket for the blowoff was like a jacuzzi, it was going pretty crazy.
I checked the gravity on Saturday 10/15 and it read 1.024. Got me concerned thinking it isn't attenuating like it should. So I check today which is Tuesday and it is at 1.022, so maybe it's just taking a while for the yeast to finish up.
Now it does call for a three week secondary which I will do, adding cocoa nibs about two weeks before bottling.
Should I swirl the carboy a bit just to rouse some of the yeast so it can hopefully hit the target FG, or will this take care of itself when it's in secondary?
Any help appreciated.
Thanks!
Two weeks ago (10/3 to be exact), I brewed up an extract milk stout kit, with lactose sugar obviously. Attained an OG of 1.047 (target was 1.051 but oh well). Target FG is around 1.015-1.016 as it is a sweeter stout. When it was at its most active fermentation, the sanitizer bucket for the blowoff was like a jacuzzi, it was going pretty crazy.
I checked the gravity on Saturday 10/15 and it read 1.024. Got me concerned thinking it isn't attenuating like it should. So I check today which is Tuesday and it is at 1.022, so maybe it's just taking a while for the yeast to finish up.
Now it does call for a three week secondary which I will do, adding cocoa nibs about two weeks before bottling.
Should I swirl the carboy a bit just to rouse some of the yeast so it can hopefully hit the target FG, or will this take care of itself when it's in secondary?
Any help appreciated.
Thanks!