Kunal Vanjare
Well-Known Member
Hello, as the title suggests, my milk Stout is stuck after two weeks of fermentation. I have just found out that with lactose, beers may tend to finish higher (FG). I don't know if that is the case over here and don't want to risk having a few bottle bombs.
Edit : current gravity measured with a refractometer and a refractometer calculator!
My recipe if that can help you'll suggest :-
For a 1Gallon Batch,
730g (60%) Pale ale,
90g (7.4%) roasted barley,
68g (5.6%) chocolate dark,
68g (5.6%) crystal 45,
68g (5.6%) munich,
57g (4.7%) flaked barley,
45g (3.7%) dextrin,
90g (7.4%) lactose,
Expected OG 1.071, Actual OG 1.087 (by refractometer)
Pitched around 10grams of dry Us-05.
Planning to increase the temperature from 21c to 22C. Will stirring with a sanitized spoon help?
Edit : current gravity measured with a refractometer and a refractometer calculator!
My recipe if that can help you'll suggest :-
For a 1Gallon Batch,
730g (60%) Pale ale,
90g (7.4%) roasted barley,
68g (5.6%) chocolate dark,
68g (5.6%) crystal 45,
68g (5.6%) munich,
57g (4.7%) flaked barley,
45g (3.7%) dextrin,
90g (7.4%) lactose,
Expected OG 1.071, Actual OG 1.087 (by refractometer)
Pitched around 10grams of dry Us-05.
Planning to increase the temperature from 21c to 22C. Will stirring with a sanitized spoon help?
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