Confusion with gravity after fermtation, and VERY cloudy beer

[hlmbrwng]

I recently brewed a imperial stout. Had problems with efficiency and added a few lbs of dry light malt extract. Re-hydrated (at about 98F) and pitched 3 packets of US-05 (somewhere in the high 70s). OG was 1.121.

Aerated with pure O2 for a little over a minute, before pitching the yeast. There did not seem to be much going on, but still aerated a second time at 16 hrs. Fermentation seemed slow. Was in a chamber at a constant 68F for days. Still seemed very cloudy after about 6 days and fermentation was slowing down. Took a gravity reading on hydrometer. 1.043. Thought that it needed more time and all the junk would drop out. Increased the temp to about 70.

Now at about day 10, it is still really cloudy. Took another reading. Again at about 1.043. BUT...this time also took a reading with the refractometer. At 1.070. HUHHHH?

Tasted the beer. It tastes about as sweet as a bourbon county, which is what I was shooting for (but thought I'd get down closer to 1.035). Is it possible that the true gravity is 1.043 and that there is a bunch of protein and what-not that is causing the refractometer to show a greater than actual reading?

1) Here is the refractometer reading
2) Here is a picture of the carboy, WITH flashlight shining on it
3) Here is a side shot of sample WITH flashlight shining on it
4) Here is a picture of WITHOUT a flashlight
5) Notice how after a few minutes it started clumping together like miso soup? Colloidal suspension. Flashlight shining in from side.

 

[hlmbrwng]

I should note that:
1) Did not strain after boil
2) Forgot to use irish moss like I normally do

 

[slym2none]

Refractometers have trouble reading liquids with alcohol in them. There are calculators out there to help correct that, but you have a hydrometer, so just use that.

 

[mxstar21]

The refractomer reading is off because you have to do a calculation if you use it after fermentation is started. Refractomer reading is not accurate with alcohol present.

 

[mxstar21]

Beat me o it slym2none.

Here is a calculator:

http://www.brewersfriend.com/refractometer-calculator/

 

[hlmbrwng]

Well, that's wonderful news. There is consistency. I get a calculation of about 1.042!

You guys are the best!

Next question. Do you think all the gunk hanging around is just protein/fat/husk? I have been reading what do to clarify after primary, such as adding gelatin to secondary, but there doesn't seem to be agreement on what the best thing is. I'll keep reading, and perhaps save this question for another thread.

 

[mxstar21]

Looks like trub to me, but it is often hard to take an accurate picture. Something that big will take awhile to ferment.

 

[RM-MN]

You've brewed a beer with very high OG. It should still be fermenting at day 6 and it might still be slowly fermenting on day 10. I suspect that it will take quite a while for everything to drop out. You should plan on at least 3 weeks in the fermenter and 4 or 5 might not be out of line on this big beer.

 

[dmtaylor]

You've brewed a beer with very high OG. It should still be fermenting at day 6 and it might still be slowly fermenting on day 10. I suspect that it will take quite a while for everything to drop out. You should plan on at least 3 weeks in the fermenter and 4 or 5 might not be out of line on this big beer.

Exactamundo. Patience, grasshopper.

 

[Bobby_M]

Walk away for 2 more weeks then cold crash it for 3 days.

 

[hlmbrwng]

Thanks for the responses.

I had the temp at a constant 68F. I increased the temp to 72F, thinking that at this point it won't affect the flavor much. Is this okay? or bad move?

If this isn't a good idea, is it safe to bring it back down or should I just leave it?
Using US-05

 

[dmtaylor]

It's a great idea. Leave it at 72 F for a couple weeks now.