I'm currently working on a couple brews (my first and second!) and while the first, an Irish Red which I may be describing to my friends as "Accidentally Brown Ale" is quite good and the gravity readings make sense, the second - a cream stout containing about half a pound of lactose - reads at 1030 after three weeks' fermentation.
This seems pretty high, especially since Hopville's recipe calculator suggests a 1017 FG. Is it simply not finished brewing yet? It tastes pretty decent, aside from a slight unripe persimmon-ey aftertaste that I suspect is a result of the brew's youth.
Some other forums suggest re-pitching my yeast, or stirring the brew to "rouse" the yeast that's already in there. I pitched the batch initially with a 20-ounce bottle of Wyeast 1084 I collected from the bottom of my previous brew one day earlier, and the initial fermentation was vigorous.
Please advise.
This seems pretty high, especially since Hopville's recipe calculator suggests a 1017 FG. Is it simply not finished brewing yet? It tastes pretty decent, aside from a slight unripe persimmon-ey aftertaste that I suspect is a result of the brew's youth.
Some other forums suggest re-pitching my yeast, or stirring the brew to "rouse" the yeast that's already in there. I pitched the batch initially with a 20-ounce bottle of Wyeast 1084 I collected from the bottom of my previous brew one day earlier, and the initial fermentation was vigorous.
Please advise.