RobertMuldoon
Member
Hello all,
I brewed a milk stout on 12/29. Came in with a perfect OG of 1.055 It was cranking along until we had lost power for about a day and the temp dropped down into the low 50's. I took a gravity reading after I got it back up to 65, 1.027. Thought "ok, no worries, give it another week. Target FG is 1.015, you're not TOO far." Still at 1.027. During the third week, I warmed up to 70 and gave it a few swirls, no luck. I then talked to my LHBS, and they recommended pitching US-05. No luck there either. A week after that they recommended I rack to a secondary, no luck. After that, they recommended a champagne yeast as a final resort, still no luck. This milk stout was in primary for 4 weeks and secondary now for 2 and has been repitched twice. Still at 1.027.
My question - the only other option I can think of it racking onto a yeast cake (which I will have in another week or two) OR just bottling it and putting it into a bomb shelter.
I don't want to risk spoiling the beer with all of the nasties in a spent yeast cake, but it is still pretty sweet. Thanks for any input.
I brewed a milk stout on 12/29. Came in with a perfect OG of 1.055 It was cranking along until we had lost power for about a day and the temp dropped down into the low 50's. I took a gravity reading after I got it back up to 65, 1.027. Thought "ok, no worries, give it another week. Target FG is 1.015, you're not TOO far." Still at 1.027. During the third week, I warmed up to 70 and gave it a few swirls, no luck. I then talked to my LHBS, and they recommended pitching US-05. No luck there either. A week after that they recommended I rack to a secondary, no luck. After that, they recommended a champagne yeast as a final resort, still no luck. This milk stout was in primary for 4 weeks and secondary now for 2 and has been repitched twice. Still at 1.027.
My question - the only other option I can think of it racking onto a yeast cake (which I will have in another week or two) OR just bottling it and putting it into a bomb shelter.
I don't want to risk spoiling the beer with all of the nasties in a spent yeast cake, but it is still pretty sweet. Thanks for any input.