Question

[jascar]

So my irish stout has stopped fermenting and I took a hydrometer reading and it was 1.020 and the directions say needed to be between 1.011 and 1.014 any suggestions it's been in the bucket about 1.5 weeks.my plan is to let it sit a good month or so before bottling.


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[flars]

Seems like a problem caused by under pitching the yeast. Can't know for sure without more details about the stout.
Extra time in the fermentor will not be detrimental. My average gravity stouts usually go three weeks.

 

[jekeane]

What was you O.G. and what type of yeast did you use? Also how did you pitch the yeast?

 

[Yooper]

I've had a lot of extract batches stop at 1.020, and not budge from there. It has to do with the fermentability of the extract. I've noticed that darker extracts, especially liquid malt extracts, will do that more often than light DME but it's happened to me often with all extracts.

If it's still at 1.020 in a few days, it's done and can be bottled when you're ready.

 

[jascar]

Ok thanks by the way the yeast was Nottingham ale yeast and the OG 1.050 and I rehydrated the yeast before I pitched it. when I drank the beer that was in my hydrometer it tasted like flat beer so actually after drinking that I said damn that was good for flat beer and I wanted more so it will probably be ok.


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