I made a Guinness clone per the BYO recipe and made a starter. After one week fermentation seems to have slowed to almost no bubbling. OG was 1.051 and after one week I am at 1.016. I typically have my beers closer to 1.010 at this point. Do stouts take longer to ferment? I am using WL 004 and fermented at 67. I wonder if bumping up the temp a bit will help finish it to closer to the recommended 1.007 range, but I'm not feeling optimistic it will get there? Any idea if giving it another week to two weeks in primary will drop the gravity much more?
Stout fermentation question
- Thread starter elgee
- Start date
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myndflyte
Well-Known Member
Being in the all grain/partial mash forum what temp did you mash at? A higher mash temp will lead to more unfermentable surgars. Otherwise, yeah it's only been a week. Another 2 weeks could easily drop it lower. As the saying goes RDWHAHB.
