I brewed my first milk stout 6 days ago and I'm now worried the fermentation is stuck but it could just be an unusually high final gravity due to the lactose.. I would like to hear some experienced opinions.
Here is the recipe:
Yield = 11 gal
OG was 1.061
17.5 Lb 2-Row
2 Lb Lactose
2 Lb C60
1.25 Lb Munich
1.25 Lb Oats
1 Lb Roasted
1 Lb Chocolate
1 oz Magnum 60 mins
1 oz Golding 20 mins
Fermax yeast nutrient added at 5 mins of boil
2 tsp Calcium Chloride added to mash water
100% RO Water
I pitched 2 packets of Safale US-05 and aerated for 20 mins with a pump and stone. Fermentation is temp controlled in a conical at 69*.
The fermentation was vigorous only 12 hours after pitching and settled down like normal over a few days. Only the gravity is at 1.022!! That just seems way too high for a terminal gravity to me..
Any insight would be greatly appreciated. I have extra Safale US-05 on hand but would rather not pitch it if 1.022 is acceptable for the style.
Here is the recipe:
Yield = 11 gal
OG was 1.061
17.5 Lb 2-Row
2 Lb Lactose
2 Lb C60
1.25 Lb Munich
1.25 Lb Oats
1 Lb Roasted
1 Lb Chocolate
1 oz Magnum 60 mins
1 oz Golding 20 mins
Fermax yeast nutrient added at 5 mins of boil
2 tsp Calcium Chloride added to mash water
100% RO Water
I pitched 2 packets of Safale US-05 and aerated for 20 mins with a pump and stone. Fermentation is temp controlled in a conical at 69*.
The fermentation was vigorous only 12 hours after pitching and settled down like normal over a few days. Only the gravity is at 1.022!! That just seems way too high for a terminal gravity to me..
Any insight would be greatly appreciated. I have extra Safale US-05 on hand but would rather not pitch it if 1.022 is acceptable for the style.