duke_of_drink
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I just brewed a chocolate coffee milk stout for the first time and the final gravity was VERY high. I'm going for a big beer, inspired by beers like Keegans Joe Mamma's Milk Stout and Founders Breakfast stout. The OG was 1.083 and the FG was 1.040 after two weeks in the fermenter and 4 days interval of the 1.040 reading. There are a lot of unfermentables in there, like 1lb of lactose and 4 tbsp unsweetened cocoa and I suspect possibly the 8 tspns of gypsum and 1/2 lb of flaked oats might even contribute to the higher density. My questions are:
1) any way in hell this is fully fermented? i tasted the warm uncarbonated brew and while it was sweet, it didn't seem that drastically sweet considering the style... hard to tell though as it was warm and uncarbonated.
2) The brew was well oxygenated, using an oxygen tank and I used a yeast starter. It took off quickly and very vigrorously, so i think the yeast was fine. It was foaming through the blowoff tube in only a couple hours and I actually lost approx a gallon of beer. I might try Fermcap next time. I read that some blowoff is good though for removing undesireables. Any opinions on whether it is a good idea to keep that down?
3) I just used Muntons yeast for this brew. I hear it's non uncommon for that to stall. Might I have better luck with a different yeast strain?
4) Any ideas on what else could cause the high FG or is this not unexpected considering the ingredients?
Thanks for any help!
1) any way in hell this is fully fermented? i tasted the warm uncarbonated brew and while it was sweet, it didn't seem that drastically sweet considering the style... hard to tell though as it was warm and uncarbonated.
2) The brew was well oxygenated, using an oxygen tank and I used a yeast starter. It took off quickly and very vigrorously, so i think the yeast was fine. It was foaming through the blowoff tube in only a couple hours and I actually lost approx a gallon of beer. I might try Fermcap next time. I read that some blowoff is good though for removing undesireables. Any opinions on whether it is a good idea to keep that down?
3) I just used Muntons yeast for this brew. I hear it's non uncommon for that to stall. Might I have better luck with a different yeast strain?
4) Any ideas on what else could cause the high FG or is this not unexpected considering the ingredients?
Thanks for any help!