Gaucho Wino
Member
Hi All - I recently brewed a Coffee Milk Stout with an OG of 1.067 (11.5 lb grain bill, 1 oz 60 min hops, 1 lb lactose at 15 min, 4 oz coffee ground at flame out). Fermentation was temperature controlled at 66 degrees and I left it in primary for 20 days. All seemed well, but then I did a rookie move today and put it in a keg without checking the FG before hand, just assuming ~3 weeks was enough time to complete fermentation (bubbles the first week and then nothing the last two weeks). I measured the FG after putting it in the keg and it was 1.038, which calculates to 3.8%. Now I'm wondering what my best next move. is..one idea I had was to add another yeast packet directly to the keg and let it ferment in the keg with the hope of finishing the job. Good idea, bad idea, better options? Thanks in advance for any advice.