Gravity too high after 1 week in primary? (First brew)

[BigAl420]

Got it up to 70.....not sure that I can keep it there but will do my best.probably drop overnight. I swear if I see a bubble I will fall over!

 

[sundropforlife]

Got it up to 70.....not sure that I can keep it there but will do my best.probably drop overnight. I swear if I see a bubble I will fall over!

i cranked my heat up and wrapped it in two blankets and it's STILL 65. ugh.

 

[BigAl420]

Mines actually holding at 69-70 after heating it up to 70 with a heating pad and with a blanket wrap! Only bubbles when a swirl it .....

 

[BigAl420]

2 days at 70 degrees. Reading still the same 1.024

 

[sundropforlife]

2 days at 70 degrees. Reading still the same 1.024

same 1.032 here. :-/

 

[AR-Josh]

I'll probably take a reading tomorrow.

 

[BigAl420]

Repitching tonight

 

[beergolf]

It is a milk stout so it will not finish low. It is not the extract that is causing it, it is the lactose. Lactose will not ferment out.It depends on how much lactose was used but it probably will finish pretty high. I did one that had a full pound of lactose and it finished at 1.025. Even with a 1/2 pound it probably will not finish below 1.020.

Give it some time and maybe raise the temp but it may be close to being done, depending on the amount of lactose.

 

[BigAl420]

My ingredient list is posted earlier in thread if u wanna check it out. Raised temp to 70 for the last few days...still no change

 

[AR-Josh]

Just took another sample...1.022 again. That's a bit high for a dry irish stout I think. I'm probably going to try making a starter and pitching it in at peak ferment.

 

[AR-Josh]

Just got done making a 1L starter. As soon as that puppy hits high krausen, it's going in and will hopefully finish the job. What else could I have done?

 

[BigAl420]

Here is what I used

 

[Stauffbier]

If you've raised the temp and there was no change after a couple days then it's finished. Bottle it up! It will likely be a good beer! I have a chocolate stout with lactose that has been at 1.024 for the last two weeks. I'm bottling it this weekend...

 

[BigAl420]

No lactose used. Just repitched.

 

[AR-Josh]

What's the outcome? Mine didn't budge after making a starter so it's done. I can't fathom why it ended at 1.022 but it did. Oh well. I tasted it and the I can taste the starter I threw in it. Hopefully that dies down some. If not I'll make another batch of stout and scrap this batch.

I've determined life is too short to lose sleep over a hobby. If I try to make a cake and it doesn't come out how I like it, I trash it. Life is too short to drink crappy beer.

 

[NordeastBrewer77]

What's the outcome? Mine didn't budge after making a starter so it's done. I can't fathom why it ended at 1.022 but it did. Oh well.

as was stated before, many extract batches just stop around 1.02. it's not a myth, it happens quite a bit. when i was brewing mainly extract, i struggled to get many a batch down below 1.018. many finished at 1.02 or higher. i found that using only light or extra light extract, and mainly use DME instead of LME, can really help with getting a lower FG. you can get the colors and flavors from specialty grains and not the dark extracts. i still brew an extract batch about once a month and i still find that any beer that uses a good amount of dark or amber extract will be subject to the 1.02 stall. it just happens.

 

[AR-Josh]

as was stated before, many extract batches just stop around 1.02. it's not a myth, it happens quite a bit. when i was brewing mainly extract, i struggled to get many a batch down below 1.018. many finished at 1.02 or higher. i found that using only light or extra light extract, and mainly use DME instead of LME, can really help with getting a lower FG. you can get the colors and flavors from specialty grains and not the dark extracts. i still brew an extract batch about once a month and i still find that any beer that uses a good amount of dark or amber extract will be subject to the 1.02 stall. it just happens.

My batch was all grain and stalled at 1.022.

 

[ilikeguns]

2 weeks in my primary and I just took my OG reading.. 1.0228.. (target = 1.017) The starting OG reading was 1.72 so I figured i'm around 6.5% ABV. I threw some hops in last night and moved the bucket. I wasn't concerned about stalling until I read this thread... i know i know.. dont worry..

 

[kskiles]

I pretty much read through the whole thread and did not see any mention of aeration of wort prior to pitching. I used to get that short .02 FG reading until I got an aeration kit.

Just an observation.

 

[Stauffbier]

I pretty much read through the whole thread and did not see any mention of aeration of wort prior to pitching. I used to get that short .02 FG reading until I got an aeration kit.

Just an observation.

I was just going to say the same thing! When I moved to pure oxygen and yeast nutrient my attenuation got way better!

 

[AR-Josh]

I actually did aerate the wort but not as well as I usually do. Maybe that could be it? Combined with a mash temp of 157? I don't know.

 

[NordeastBrewer77]

I actually did aerate the wort but not as well as I usually do. Maybe that could be it? Combined with a mash temp of 157? I don't know.

that could be part of the problem. over 156 or so and you'll get a lot of unfermentables. that, combined with low aeration could very well be the issue.

 

[Stauffbier]

I actually did aerate the wort but not as well as I usually do. Maybe that could be it? Combined with a mash temp of 157? I don't know.

Aerating very well is super important. More than people might think. That high of a mash temp would likely have a lot to do with it as well. You'll get more unfermentable sugars at that temp..

 

[Stauffbier]

AR-Josh, watch this.. http://www.youtube.com/bobbyfromnj#p/u/1/1PSvCRtVdZU