Biergarden
Well-Known Member
Well, I made a goof.
I brewed a milk stout with an OG of 1.060 made with 8% rolled oats. I goofed because I took the OG before I added 8% lactose to the whirlpool and didn't check the gravity after that.
The wort was transferred over to the fermenter and fermented with 34/70.
Post 5 days of fermentation, the gravity is 1.030. To be sure there is still fermentation going on even with the temperature of the fermenter at 56f, although it's just a very fine trickle of bubbles.
So, does any of the collective have an educated opinion on what the OG might have been after the addition of the lactose? #facepalm
I brewed a milk stout with an OG of 1.060 made with 8% rolled oats. I goofed because I took the OG before I added 8% lactose to the whirlpool and didn't check the gravity after that.
The wort was transferred over to the fermenter and fermented with 34/70.
Post 5 days of fermentation, the gravity is 1.030. To be sure there is still fermentation going on even with the temperature of the fermenter at 56f, although it's just a very fine trickle of bubbles.
So, does any of the collective have an educated opinion on what the OG might have been after the addition of the lactose? #facepalm