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Finished way too high, possibly stuck?

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Shinglejohn

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I have brewed this chocolate stout several times. It has finished as high as 1.021 and as low as 1.019. This time around it is stuck at 1.027. way too high. OG was 1.055.

Mash was 155 for 60 minutes.

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.05 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 7.32 %
0.25 lb Carafa III (525.0 SRM) Grain 2.44 %
0.25 lb extra dark crystal -160l (160.0 SRM) Grain 2.44 %
15.50 gm Nugget [12.20 %] (60 min) Hops 24.3 IBU
7.09 gm Sterling [5.70 %] (30 min) Hops 4.0 IBU
4.00 oz Chocoloate Extract (Bottling 5.0 min) Misc
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 9.76 %
1 Pkgs SafAle american Ale (DCL Yeast #S-05)


The ambient temp in my brew room is 68 degrees, i pitched yeast at 65 and let it come up to room temp whilst the yeast did its thing.

i got a little lax on monitoring the temp and it got a little high, 72, so i put it in the my ferm chamber with a wet shirt on it and set it to 64. I only intended for it to sit for an hour or two but i forgot about it and the temp dropped down to 64.

After pulling it back out of there, i let it come back up to room temp and repitched some yeast just to ensure i didnt drop it all out.

It never dropped any further. it has sat at 1.027 for over a week.

Any ideas?
 
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Shinglejohn

Shinglejohn

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I made a 3qt starter, added some nutrient, and aerated the **** out of it.

Ill add it once it gets going and keep the thread posted.
 

BendBrewer

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no, it's just that a lot of people don't know that you have to do some conversion with the refractometer reading on fermented wort and are left assuming their beer finished too high. Wouldn't have been the first time if this was the case, that's for sure.

Just throwing it out there.
 
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Shinglejohn

Shinglejohn

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Gotcha.

My readings are accurate, i checked my hydrometer against water.
 
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