Stout FG, Help!

[jlinz]

Hello All,

On 2/4 I made Yooper's Oatmeal Stout, 2.5 gallon BIAB. Used all the listed ingredients and Wyeast 1335 as in the recipe. Had a few problems brewday: Thermometer went on the fritz and I mashed high, maybe in the high 60's for about 15 minutes until I brought it down to reasonable temp. Hit my preboil og at 1.038.Got in a hurry because had to have the kitchen clean for my partner and forgot to take a post boil og. DOH! Over the first night temp got too low at 59, so had to warm it up to get it started. DOH! Here I am now on 2/21 and just took a reading at 1.030. DOH! Tastes good though, slightly metallic, but good. I would drink it like this. I have it at room temp now, 70 degrees and gave it a sleight swirl but it does not look to be doing much. So, if I get the same reading on Tuesday night, should I go ahead and bottle it and call it good?

 

[Hoppy2bmerry]

What was the temp of the wort when you pitched?

 

[jlinz]

63.

 

[Hoppy2bmerry]

I suppose you could add some fermentables and yeast energizer and get the ABV up that way.

 

[jlinz]

I'm mainly worried about bottle bombs.

 

[Hoppy2bmerry]

Yes, if your mash temps were to high for a while, you have know idea of the fermentables anf non- fermentables. With such a small change in gravity you know there wasn't much happening. So, if you have a stuck fermentation and go ahead and prime/bottle you risk problems if you get additional fermentables in there and get it going again you'll have a better idea if your high mash temps are the problem, or if your stuck. Hopefully some more experienced Brewers will chime in.

 

[Merleti]

I just did a stout and was short of my FG. I let it go for 3 weeks even with a fermentation chamber. Stouts and dark beers tend to be more complex and take more time. Low temps in the beginning are best (providing they are within the yeast recommended temps.) This can actually prevent off flavors. Raising the temp a deg a day is best. Over that you risk stressing the yeast and performance of the yeast is reduced resulting in more time

 

[jlinz]

I'm thinking of doing a little experiment to find out if I have a stuck fermentation or if I mashed too high and there are no more fermentable sugars in the wort. I plan on taking another gravity sample but leaving it in the tube with a pinch of dry yeast for a day or so to see if the gravity drops at all. If it does I have a stuck fermentation, if not I mashed too high and its not going any lower. Any thoughts?