Stout FG 0.10 higher than expected.

[Idletwitch]

Hi. I have a stout thats been in primary for nearly 2 weeks.
The SG has been sitting at 1.024 for the last few days. I was expecting it to reach 1.015ish.

The recipe was
3.5kg marris otter
340g med crystal
340g choc malt
300g carapils
250g flaked oats
120g roasted barley

Mashed at 155-156 (give or take a couple with a crap thermometer) for about an hour or so

Using wyeast 1028 london ale yeast with no starter. fermented at 20.8c (69.4 F)

Fermentation took a while to get started but seemed to go ok.

I was looking at bottling this tomorrow night.
What do people think? Is it wise to bottle? Will it go lower?

It tastes fantastic if that helps.

Thanks

 

[frazier]

The main factors that affect FG are recipe, fermentability of wort, and yeast.

Mashed at 155-156 (give or take a couple with a crap thermometer) for about an hour or so

So lets suppose that you mashed higher than you wanted, or higher than you thought you did. Your wort would have been less fermentable as a result.

Using wyeast 1028 london ale yeast with no starter. fermented at 20.8c (69.4 F)

Without a starter, your yeast would be less happy, and more likely to walk off the job early.

It tastes fantastic if that helps.

Well, this is the key! I made a stout once that finished at 1.034, which had me seriously bummed. I blamed my crap thermometer, by the way. But everyone liked it, including me.

Cheers!

 

[Idletwitch]

Yeah. Thats what I was thinking.
That thermometer is now in the bin anyway. I kinda broke it.....

From now on there will be starters and a much better thermometer.

Thanks.

 

[madhatt3r]

The recipe was
3.5kg marris otter
340g med crystal
340g choc malt
300g carapils
250g flaked oats
120g roasted barley

Well there's your problem right there! What's all this metric stuff?