Barrelagedvinyl
Member
- Joined
- Nov 18, 2019
- Messages
- 23
- Reaction score
- 4
My Stout's fermentation has been stuck at 1.020 for the last 3 days. It was right after i bumped it up from 65 to 67 for a diacetyl rest that it stopped and stayed there. Last night i've had it resting at room temp (70-71) the yeast is WLP090 SanDiego Super yeast and i didn't make a starter, which i regret now. This was my first Partial mash and i was told that DME does usually ferment higher than all grain, but this seems a little too high. Target Fg in beer smith is 1.015.
Recipe for 5.5gal :
* 6lb Pale DME
* 1lb Chocolate
* 0.5lb Carafa II
* 0.5lb Caramel 60
* 0.5lb Caramel 120
* 0.5lb Caramunich
* 0.5lb Melanoiden
* 2.5lb Roast barley
* 30IBU Columbus at 60mins.
* 1Lb Coconut flakes in secondary
* SG 1.066
I don't actually have any extra DME to make a starter by top cropping, and there's also almost none on the top to do that. i'm a little worried about shaking it all up or re-oxygenating for fear of oxidation. So, Is pitching a packet of S-04 and cold crashing at my target FG the best move? Or should i just leave it at 1.020 and keg?
Recipe for 5.5gal :
* 6lb Pale DME
* 1lb Chocolate
* 0.5lb Carafa II
* 0.5lb Caramel 60
* 0.5lb Caramel 120
* 0.5lb Caramunich
* 0.5lb Melanoiden
* 2.5lb Roast barley
* 30IBU Columbus at 60mins.
* 1Lb Coconut flakes in secondary
* SG 1.066
I don't actually have any extra DME to make a starter by top cropping, and there's also almost none on the top to do that. i'm a little worried about shaking it all up or re-oxygenating for fear of oxidation. So, Is pitching a packet of S-04 and cold crashing at my target FG the best move? Or should i just leave it at 1.020 and keg?