A little concerned...

[eadavis80]

Doing AIH all-grain double chocolate stout. My OG was 1.056, even with 4 ounces of melted baker's chocolate added at the end of boil. Recipe includes a pound of lactose, which I know is not fermentable. Gravity reading taken a week after brew day read a disappointing 1.022. Instructions say FG should be 1.013. Took the temp of the sample and that was only about 62, so I removed the Bubbler from the water bucket it was sitting in. Used WYeast 1098 with a starter and aerated prior to pitching. Active fermentation was done about 3-4 days after brew day. Have not seen yeast swim around or airlock move at all in 3-4 days. Hoping that removing the fermenter from the water and giving the fermenter a gentle swirl will get the yeast moving again in hopes of getting FG to be at least 1.016. Instructions say 6% ABV. Now I'm at 4.4% with my current numbers. Think the gravity will fall in week 2? Sample had good taste and mouthfeel at least.

 

[jparrette]

It seems to me that with a pound of lactose in the recipe, it wouldn't get down to 1.013. I'd raise the temp to 70f or so, and give it another week. In the end, if it tastes good, don't sweat the numbers.

 

[beergolf]

With a pound of lactose I doubt that it is going to go any lower. There is no way it will get to 1.013. Give it another week, but my guess is that it is as low as it is going to go.

 

[eadavis80]

That was my guess too. I thought it was odd that their instructions said for the FG to get that low with lactose in there. I e-mailed them to see what their take is. I'll probably hear back after the holiday weekend.

 

[phyllobeddo]

I agree as well. 1.013 sounds way too low with one pound of lactose involved. Personally, I'd be happy with 1.022.

 

[BlueHouseBrewhaus]

I just did a sweet stout with OG 1057 and 12 oz lactose that finished at 1020, which, according to BeerSmith, is about right. Not sure why any recipe with a pound of lactose would call for an FG under 1020.

 

[eadavis80]

AIH said warming the yeast a little (I have since removed it from the water bath tub and now it's at about 68) and having it ferment there for week 2 should lower the gravity some. They also asked about conversion and wondered if I did an iodine test, which I did and the wort passed. As long as it tastes good and has good aroma and mouthfeel those are the important factors for me in a stout. I'd rather it have those factors going for it and be 4.4% then try to lower the gravity, raise it to 6% and have it taste bad. I've made that mistake before...