Stout Fermentation Stuck

[Majed41]

Hi . i'm doing Russian Imperial Stout Kit and OG was 1.066 and it went down to 1.034 just in the first 40 hours of the Fermentation and i can see it was very rough Fermentation . however for almost 4 days now it only move 2 point to 1.032 . according to the kit the final gravity should be 1.017

the yeast i used come with the kit and it was "Lallemand Windsor Yeast"
https://www.northernbrewer.com/products/danstar-windsor-ale-dry-yeast
Is this normal for a yeast to start this rough Fermentation at the start and then drop dead all the sudden ?

What i should do ? i alredy have SafAle US-05 yeast do you think i should use it now in hope to kick off the Fermentation again ?

 

[PurpleJeepXJ]

Yes it is normal for fermentation to kick off quickly. Just let it be and check again in a couple weeks.

 

[McKnuckle]

Using a refractometer? If so, are you correcting for the presence of alcohol? 1.032 might be 8 brix on a dual scale refractometer. That corrects down to ~1.012 with OG 1.066.

Refractometer Calculator - Brewer's Friend

 

[Majed41]

Using a refractometer? If so, are you correcting for the presence of alcohol? 1.032 might be 8 brix on a dual scale refractometer. That corrects down to ~1.012 with OG 1.066.

Refractometer Calculator - Brewer's Friend

No . i'm actually using Tilt hydrometer device . i laso can see there is little to none bubbles going on

 

[PurpleJeepXJ]

Is that one of those float in the fermenter hydrometers? What does an old school glass hydrometer read?

 

[BrewnWKopperKat]

and OG was 1.066

OG of 66 for an RIS seems low. Can you confirm OG of 66?

Russian Imperial Stout Kit

Who sells the kit? Extract? all-grain?

In either case, this (link)

Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.

may be a factor in what you are seeing.

 

[AlexKay]

Tilts are wonderful for seeing the pace of fermentation and letting you know when FG is steady. They’re also pretty accurate on OG. They are not reliable for FG — a little bit of yeast glop gets on the device, now it’s weighted differently, and the readings are all wrong. (Case in point: sometimes during vigorous fermentation, the SG actually goes up with a Tilt.)