I have a Milk Stout that seems to have done something completely unexpected. OG was 1.056. I pitched a 1 liter starter with WLP004 Irish Ale Yeast. It was vigorously fermenting within 6 hours, so much so that I had to switch from an airlock to a blow off tube. It continued to go for another 12 hours or so and then stopped completely. I waited until it had been in the carboy for 2 weeks and took a sample. This is where I'm concerned. Sample was 1.052! I waited 2 days and sampled again... Still 1.052. Waited another 2 days and still at 1.052. Racked it off the yeast and repitched a 2 liter starter of the same yeast. 24 hours later and there doesn't appear to be anything happening (no activity through the blow off tube). Temperature is just below 69F and has been pretty constant for the last 3 weeks. My last Milk Stout was nearly perfect (only change was adding 4 oz of Maltodextrine to increase the mouth-feel without taking the ABV higher.
Suggestions as to what may have happened or how to get it to finish out properly? I can't see 4 oz of Maltodextrine being the cause of it only dropping .004 in three weeks.
Mouse
Suggestions as to what may have happened or how to get it to finish out properly? I can't see 4 oz of Maltodextrine being the cause of it only dropping .004 in three weeks.
Mouse