oatmeal stout stuck at 1.04

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

jessemanring

Member
Joined
Dec 23, 2010
Messages
9
Reaction score
0
Location
St. Louis
So I began fermentation on my oatmeal stout 6 days ago. The problem is that it was fermenting really well for 2 days then it stopped. The gravity is at 1.04. It is at 71 degrees, I tried agitating it, I added yeast, still nothing, then I started a mini batch of malt extract with champagne yeast with nutrients and dumped it in. Still no movement. When I tested the gravity I tasted it and it dosen't taste bad could it be done or just stuck to the max.
 

Pappers_

Moderator
Staff member
Mod
Lifetime Supporter
Joined
Jan 31, 2009
Messages
17,919
Reaction score
4,406
Location
Chicago
Two suggestions - are you sure you're reading your hydrometer correctly? Or was it being buoyed in the tube by CO2 bubbles that needed to be dispersed?

If you did all grain or partial mash, did you get the right mash temp, or are you sure your thermometer is accurate? An unusually high mash temp would lead to more unfermentables in the wort.
 
OP
J

jessemanring

Member
Joined
Dec 23, 2010
Messages
9
Reaction score
0
Location
St. Louis
There was nothing blocking the hydrometer and I used a brewers best kit. If anything the wort was made at a lesser than hotter temp. I would say about 140 degrees.
 

mkirkland

Well-Known Member
Joined
Oct 1, 2010
Messages
144
Reaction score
5
Location
Pearland, TX
Is the gravity 1.004 or 1.040? If you are reading 1.004 the fermentation is probably done. What was the OG before you threw in the yeast?
 

pikledbill

Well-Known Member
Lifetime Supporter
Joined
Mar 20, 2010
Messages
82
Reaction score
1
Location
kansas city
A little more info may help troubleshooting (if any is needed).

Recipe, procedure, yeast, OG, will help.

Was it at 1.04 after two days, or after 6?

Lots of folks will gladly help, but just need a little more information.

Cheers,
Pikledbill
 

flabyboy

Well-Known Member
Joined
Dec 3, 2010
Messages
940
Reaction score
16
Location
Dover
are you using the brewers best extract kit. heard its problematic
 
OP
J

jessemanring

Member
Joined
Dec 23, 2010
Messages
9
Reaction score
0
Location
St. Louis
Ingredients are:
3.3 lb. special dark LME
3 lb. extra dark DME
1 lb. maltodextrine
GRAINS
1 lb. Oats
6 oz Dark Chocolate
12 oz. 2-row Pale
2oz. Carmel 120L
4 oz. Victory
HOPS
1 oz. Bittering
1Oz. Flavoring
Yeast
1 Windsor

It was 1.04 after 4 days
I never took an OG
 

slicksmix

Well-Known Member
Joined
Nov 10, 2010
Messages
158
Reaction score
0
Location
Follansbee
Every BBC oatmeal stout finish way high. I did two. One was 1032 and one was 1036. They taste good tho
 

elucify

Member
Joined
Oct 25, 2010
Messages
17
Reaction score
0
Location
Silver Spring MD
Google around. I'll bet Windsor is your problem. I made a dark ale for Christmas with Windsor that stopped at 1030. I repitched with Nottingham but nothing happened. So I waited a few more days, then bottled it. The resulting brew is fine, after a few weeks of conditioning. Before it conditioned, it was cloyingly sweet up front, so much that I almost dumped it. But a few weeks in the bottle are improving it immensely.

Apparently Windsor is well-known for quitting early. That's probably why the spec sheet says it's "moderately attenuative".

I couldn't get my brew to go below 1030, but it still seems to have turned out OK. On the other hand, 1040 does seem high.

But I'm guessing it's the Windsor.
 

pkeeler

Well-Known Member
Joined
Mar 4, 2010
Messages
740
Reaction score
5
Location
New Jersey
Was this a partial mash? Or let me put it this way, the recipe is a partial mash, is that what you did and at what temp did you mash at? I don't understand when you say you made the wort at 140, you didn't boil it or this was the mash or steep temp?

Stuck fermentations are almost never because you need more yeast. In the future, I would not throw more and different kinds of yeast in. It is possible you had a pretty high OG and you didn't aerate enough. It is also possible all those oats added a lot of unfermentable sugar and protein that is throwing off the hydrometer. Let it sit for 10 days and bottle it. But check to make sure the SG is not dropping because of the champagne yeast.

One other thing, what temp. is it at? If it is in a cold room (below 65), that could be your problem. Try it at 70-75 and see if the yeast start up.
 
OP
J

jessemanring

Member
Joined
Dec 23, 2010
Messages
9
Reaction score
0
Location
St. Louis
Yea that was the mash temp at about 140-145. I am keeping it at 69-70 degrees. I will give it until next friday then I will bottle it. All of you are amazing by the way for your help. It is really difficult not having others that brew and to have help is a BIG relief! Thanx!
 

pikledbill

Well-Known Member
Lifetime Supporter
Joined
Mar 20, 2010
Messages
82
Reaction score
1
Location
kansas city
Ingredients are:
3.3 lb. special dark LME
3 lb. extra dark DME
1 lb. maltodextrine
GRAINS
1 lb. Oats
6 oz Dark Chocolate
12 oz. 2-row Pale
2oz. Carmel 120L
4 oz. Victory
HOPS
1 oz. Bittering
1Oz. Flavoring
Yeast
1 Windsor

It was 1.04 after 4 days
I never took an OG
JM,

A lot of good advice for you in here. Can you provide a few more bits of information?

How did you pitch...did you use a starter?

Was this a partial mash, or did you steep the grains? Additional info regarding the partial mash/steep will help...specifically, amount/volume of water, temperature (140), time. Also, how long did it take to cool the wort?

Some terms for you to look up when you have the time (just google them): yeast attenuation, alpha and beta amylase, mash temperature, diastatic power of barley malt.

It is valuable to take an OG reading...it can help you troubleshoot any problems you may have later in the fermenting process.

Merry X-mas

Cheers,
Pikledbill
 
OP
J

jessemanring

Member
Joined
Dec 23, 2010
Messages
9
Reaction score
0
Location
St. Louis
Well after some time I decided to take another gravity reading and it slipped under 1.04 to 1.036 and that was it. I then bottled it and waited. The affect was less alcohol but that has made a different beer. It has large hints of chocolate and is very easy to drink. I would have done things different but hey, live and learn. Thanks for all of the help.
 

RM-MN

Supporting Member
HBT Supporter
Joined
Nov 26, 2010
Messages
14,667
Reaction score
5,504
Location
Solway
Thanks for the update and I'm glad to hear that it turned out good. If you can, wait another month and sample that again. I'll bet that it will be like a totally different beer then.
 
Top