I have an oatmeal Stout that is stuck at 1.022. Been at 1.022 For a week now. Today i moved it into my bedroom which is a little bit warmer hoping its just been to cold. I used Wyeast1318 London Ale III yeast which says low temp is 64 and my closet where i was fermenting was at 65. So should i let it sit in my warmer room for a couple days and recheck. If that doesn't do the trick what could be done to fix this?
Stuck at 1.022
- Thread starter B33R
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BuzzCraft
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Need to post more info if you want a helpful response.
Recipe? All grain or extract? If the former, what were your mash temps? What was your OG? Did you use a starter?
Recipe? All grain or extract? If the former, what were your mash temps? What was your OG? Did you use a starter?
All grain OG was 1.067 mashed at 152ºF for 60 minutes. Used a 1000ml starter like i do with every batch. Target final gravity was 1.017. Seeing has the FG was shooting for 1.017 could it be possible that it won't drop anymore?
BTW- similar thing was happening to me recently... could understand why it stopped at 1.020... then I double checked my cheapo hydrometer with 60 degree tap water and found that it read 1.003 ... hence I was really at 1.017.
Just $.02
Just $.02
MrInternet
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5 points isn't THAT far off... esp when you're already dropped 45 points. You're in the neighborhood. I've got a porter "stuck" at 1.028, currently... it's a robust porter with an extra pound of Maltodextrine in it, so between being 4 or 5 points high because of the sugar, AND finishing a bit sweet due to being partial mash, I'm not sweating it. It doesn't taste sweet, so I'm going to bottle... 
Rack again and rouse yeast. Careful not to oxygenate. if not low enough. Add a quart of frothy, fermenting american ale yeast made from pale extract at 1.040OG. Wait a few days. Rouse yeast every day.
If still not low enough make a frothy quart of champagne yeast and add to beer. Wait a few days. Rouse yeast every day.
If still not low enough make a frothy quart of Turbo yeast and add to beer. Wait a few days. Rouse yeast every day.
If still not low enough add 80 proof vodka.
If still not low enough throw out the beer and drink the vodka
If still not low enough make a frothy quart of champagne yeast and add to beer. Wait a few days. Rouse yeast every day.
If still not low enough make a frothy quart of Turbo yeast and add to beer. Wait a few days. Rouse yeast every day.
If still not low enough add 80 proof vodka.
If still not low enough throw out the beer and drink the vodka
