Bogus stuck fermentation?

[knuckledragger]

Ok so I've read a few threads on stuck fermentation, however, I feel my situation is rather odd because everything seemed to be perfect. Here's the deal. Today I took a sample of the Deception Cream Stout (see recipe below) and the hydrometer read 1.030. The OG was 1.052. Its been in the primary for one week and been at a constant 65 degrees. I pitched a starter of washed Wyeast 1084 at 68 degrees and within 18 hours it violently fermented out the affixed blow off tube. So what gives? Did my yeast crap out on me? Help?

4.50 lb Amber Dry Extract - 53.76 %
1.5 lb Wheat Dry Extract (60% Wheat) - 16.37 %
0.75 lb Caramel/Crystal Malt - 60L - 8.96 %
0.75 lb Chocolate Malt (350.0 SRM) - 8.96 %
0.50 lb Roasted Barley (300.0 SRM) - 5.97 %
0.50 lb Lactose 5.97 % (Boil 10 min)
0.75 oz German Magnum [13.40 %] (60 min) - 27.0 IBU

 

[SwampassJ]

Check your hydrometer to see if it's still reading 1.000 in water (60F). Then try rousing the yeast by gently swirling the carboy a few days in a row and check it a few days later. Try repitching a dry sachet of yeast or the same yeast in an active starter. Even with the lactose that is stupid high for a finish with an OG of 1.052

 

[knuckledragger]

Checked the hydrometer and its good. I'll give the carboy a good swirl and see what happens.

 

[wonderbread23]

There is a ton of non-fermentable material between the crystal / dark malts / lactose / extract. I wouldn't expect great attenuation. I'd warm it up, wait another week, and then see where you're at.

 

[knuckledragger]

There are a lot of non-fermentable's, however the recipe, and most people, reported a FG of 1.018 - 1.022. I really don't get it cuz it was a very active ferment. Maybe my washed yeast weren't feelin it.

Thanks for your guys' input. I'll report back in a few days.

 

[knuckledragger]

Ok so I've taken two reading over the last two days. It dropped down to 1026. Its been fermenting now for two weeks. I moved it into my furnace room which is about 70 degrees ambient temperature and have been swirling the carboy every so often. Options? Pitch more yeast or not worry about it? Think it will keep on dropping at this sluggish rate?

 

[Calder]

My guess is the yeast got cool and dropped out of suspension. Is the fermenter on a concrete floor in the basement?

Rock the fermenter to rouse the yeast a couple of times a day and it should keep going.

 

[knuckledragger]

Ok so I decided to pitch another starter and I did another hydro today and I'm down to 1021! Don't think I'll get much lower. Thanks for your suggestions

 

[Bonch]

I made the recipe this Friday and it went pretty crazy for 24 hours and pretty much just stopped. I havent take a gravity reading but seems odd we both had the same thing happen. Perhaps that strain of yeast went on strike. I tried swirling it today. Guess I will see what tomorrow brings.

 

[SwampassJ]

Ok so I decided to pitch another starter and I did another hydro today and I'm down to 1021! Don't think I'll get much lower. Thanks for your suggestions

Good to hear. I'm doing a cream stout (similar to yours but all grain instead of extract) and I only added the 1/2lb of Lactose in the boil because I was afraid of stalling high like you did, depending where I hit I may add the other half.

 

[knuckledragger]

Ya I saw your reply on the deception stout recipe-thread. Ya I did my 8 oz lactose during the boil. Next time I think I'm just going to do the addition when I bottle. Did you end up using the 1084 Irish ale yeast?

 

[SwampassJ]

Ya I saw your reply on the deception stout recipe-thread. Ya I did my 8 oz lactose during the boil. Next time I think I'm just going to do the addition when I bottle. Did you end up using the 1084 Irish ale yeast?

I used washed Denny's Fav (Wyeast 1450) to save a few bucks and because it's supposed to impart a bigger mouth feel.