Brewed a milk stout two weeks ago. Checked the Fg after two weeks and hydrometer read 1.033. The OG was 1.052. I have a couple questions regarding these numbers.
1) I accidentally mashed at about 160-162 degrees. I imagine that was too high and gave me too many unfermenatables. I should have mashed around 155-158 right? I used White Labs 001 liquid yeast with a starter.
2)I wrapped it in a blanket and placed it by a stable heater and swirled it a little to see if that helps. The wort did feel cool. My ambient temperature is 70 degrees. Yet I can tell the wort is too cold. What cheap easy methods do you guys use to keep the fermenter stable and warm?
3) Is this even unheard of if my FG is that high? If it truly is done with all possible sugar fermentation, would it be safe to bottle? Bottle Bombs?
1) I accidentally mashed at about 160-162 degrees. I imagine that was too high and gave me too many unfermenatables. I should have mashed around 155-158 right? I used White Labs 001 liquid yeast with a starter.
2)I wrapped it in a blanket and placed it by a stable heater and swirled it a little to see if that helps. The wort did feel cool. My ambient temperature is 70 degrees. Yet I can tell the wort is too cold. What cheap easy methods do you guys use to keep the fermenter stable and warm?
3) Is this even unheard of if my FG is that high? If it truly is done with all possible sugar fermentation, would it be safe to bottle? Bottle Bombs?