1.030

[dooksh]

i brewed a porter/stout ten days ago and my FG is 1.030 for the last three days(no bubbles in the airlock) . my OG was about 1.067.
do you think my fermentation is stuck(used wyeast 1007)?
i also added 6oz of malto dextrine to the boil .could this cause the high FG?

 

[Pappers_]

Adding an unfermentable sugar, like malto dextrine, will increase your final gravity. But 1.030 is probably higher than you were hoping for, I imagine.

Is this an all-grain or extract batch? What's your recipe, including yeast? If it was all-grain, what was your mashing temperature? And finally, any details about the yeast, like strain, pitching temperature, starter, fermentation temperature, etc.

With that info, someone here may be able to help you figure out what's going on. Its possible, though, that your fermentation isn't stuck, it may be done.

I bottled a cream stout (with added lactose) last night with a final gravity of 1.020, and remember that in the style guidelines for a cream stout, the upper range for final gravity is 1.024. But your original gravity is higher than the style guidelines indicate - the upper range for a cream stout is 1.060. Looking at it that way, your FG is not that far off.

Given the high OG, the addition of lactose, and if you mashed high, or used a lower attenuating yeast, the yeast might be done.

 

[dooksh]

thanks pappers.

my recipe is(not sure if its a porter or a stout):

pale malt 11 lb
crystal 40L 1 lb
chocolate 1 lb
black patent 0.25 lb
roasted 0.22 lb
magnum 0.5 oz hour
cascade 1 oz half hour
malto dextrine half hour
1007 wyeast
OG 1.067
FG 1.030
mashed at 153 for one hour.
batched sparged
collected wort: 6 gallons
2 stage starter from frozen yeast(starter looked fine )
cooled wort to 68 and pitched the yeast .
airlock started bubbling after about 8 hours and stopped completely after 4 days.
i took a samlple from my beer . it tastes fine with very heavy body like guiness draft
sample temp is about 71

 

[Pappers_]

Is it possible that you overshot your mash temperature? Your yeast attenuation is middle of the road.

With the yeast starter, coupled with high-ish OG (for the style) and the maltodextrine, it might mean that the yeast is done and 1.030 is your final gravity.

Some ideas which you probably already know: Move the fermenter to a warm area (72 degrees plus) and gently shake or roll the fermenter to put the yeast back in suspension.

 

[schristian619]

I had a similar thing happen to me on a , for lack of better description, porter. I also used malto dextrine, and mashed at 153. Mine is a bit different though, a much higher OG and I used a pound of dextrose (kind of an experimental beer bust based on the porter style). I roused the yeast a bit and warmer it up but to no avail. So, I made a starter of WL high gravity yeast and added it and kept it around 70. after a week it was at 1.015 (my target). Not sure if this will help you, but its an option. Or just rack onto a yeast cake from a lighter beer.

 

[dooksh]

thanks . i will try that

 

[RighteousFire]

It's about 10points off of average attenuation for that yeast. Just try and rouse the yeast by rocking it, and at the worst, put more yeast in it.

How long was th yeast frozen? Were they treated properly? There might not have been enough viable yeast.

 

[babalu87]

There might not have been enough viable yeast.

This is my thinking as well

 

[dooksh]

This is my thinking as well

It's about 10points off of average attenuation for that yeast. Just try and rouse the yeast by rocking it, and at the worst, put more yeast in it.

How long was th yeast frozen? Were they treated properly? There might not have been enough viable yeast.

i made a two stage starter .2 days for the smaller one and 2 days for the
1 liter . the starter blew off the mason jar and there was a nice layer of yeast at the bottom. the fermentation started about 8 hours after pitching.
i am not sure, but i think there is some movement (it looks like there is pressure again in the fermentor)