1.087 Milk Stout stuck at 1.035 for 5 days.

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Kunal Vanjare

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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?
 
Last edited:
1.030 is very usual for a FG stout, at least for me.
1.035 FG, which you mention, for five days won't give you bottle bombs and I also don't think it's stuck based on the non-fermentable lactose.
Edit: I don't think you should try and rouse the yeast with a spoon.
 
I would remeasure the FG with a hydrometer and compare. I'm betting that it's actually lower.
I'll second this. A hydrometer often gives me a different reading than a calculator-corrected refractometer reading.
 
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