So I've got a malty chocolate stout in the fermenter that quit at 1.030 instead of dropping to around 1.014 or so. The OG was 1.062 and I'm using WLP001 California as the yeast. Originally I thought it was just stalled, so here's what I tried in order:
- Raising the temperature from 68 to 71 F and left for 4 days
- Adding another package of WLP001 and waited 5 days
- Adding alpha amylase and after 4 days there's still no change
I'm guessing that something was off with my mash and I did not get as much fermentables as I usually do. At this point I'm thinking about throwing 1 Lb of DME into a small volume of water, boiling for 10 minutes, cooling and adding that to my fermenter to get the ABV up. Does this sound like a good approach or is there something else I may be missing?
- Raising the temperature from 68 to 71 F and left for 4 days
- Adding another package of WLP001 and waited 5 days
- Adding alpha amylase and after 4 days there's still no change
I'm guessing that something was off with my mash and I did not get as much fermentables as I usually do. At this point I'm thinking about throwing 1 Lb of DME into a small volume of water, boiling for 10 minutes, cooling and adding that to my fermenter to get the ABV up. Does this sound like a good approach or is there something else I may be missing?