Stuck at 1.021... repitch or leave it?

[badmajon]

I'm making an oatmeal stout which fermented too fast and already has a bit of sour twang to it, so I don't want to do anything that might further mess this beer up. The yeast I used only ate 64% of the sugar, and my FG is about 1.021 with an OG of 1.060. Should I repitch with something else (like s-04) or do you think I should just leave this stuff?

It's very stout-y, but with a little bit of bad twang. I just don't know what to do.

I used danestar windsor btw.

 

[pkeeler]

I'd leave it. Oatmeal stouts should have plenty of body, and that is what you have. I'd think the sour taste will mellow with age.

 

[RchanceN]

I just bottled one that finished at 1.019. OG was 1.062. I racked to a secondary and roused up the yeast a bit because I thought it might be stuck, but it didn't budge. I mashed at 156 and added dark DME (I know, I'm new and I already had it) so I'm thinkin I had a lot of unfermentables and that's why it finished a bit high. Tasted great though. Fermented at 66F with London III.

Was this extract, PM, or AG? Fermentation temp? How fast did it finish? Curious about the Windsor...Anyone else here get a sour twang from it?

 

[permo]

Leave it alone............... A huge lesson that I learned is that unless you are off by a huge amount, just let the beer be. If you try to fix it you will likely oxidize the beer or do something else that messes it up.....oatmeal stout is perfectly fine at 1.020.......you shouldn't be worried at all......

Too be honest with you, i think the best thing to do is just pitch the yeast, and let primary fermentation go for 3-4 weeks without measuring gravity. Your beer will finish perfectly....I have recently started going with 5 week primary fermentations and my beers are better then they have ever been..