Stuck ferm?

[hulkavitch]

Stuck or finished?

4/30/12 Brew date

Recipe:
Milk stout

4.75 lb amber dme
1.75 wheat dme

Steeping

0.75 lb crystal 60L
0.5 roasted barley
1lb lactose

0.5 oz german magnum
1 whirfloc
Yeast nutrient

Wyeast 1450 denny's fav

Fermentation @ 65. Degrees

OG 1.072 70 degrees
5/7 SG 1.036
5/14 1.030

Est FG 1.018

Attenuation at this point 58%
abv 5.5%

Comments or suggestion appreciated

 

[Yooper]

Remember that lactose is unfermentable, so that right there would account for about 7 gravity points in the SG.

That's quite a bit of crystal, between the amber DME and the crystal in the recipe, but I'm not sure it's responsible for the SG still being so high. It's my best guess, though!

Without the lactose, you're at 1.022ish, and with that much crystal it's possible that would be as low as it would go. If it's still at 1.030 in a week, I'd call it done.

 

[hulkavitch]

Sounds good. Would brew builder calculate the lactose as unfermentable?

 

[Yooper]

Sounds good. Would brew builder calculate the lactose as unfermentable?

No, I don't think it does.

 

[hulkavitch]

I forgot to include .75 lbs of chocolate malt when i wrote out the recipie.

 

[hulkavitch]

Still at 1.030 today. Transfered on to 3 oz. of cacao. Also a 1/2 tsp of yeast energizer, my lhbs thought it might be a good idea just to see if there is more work to be done? (boiled in a cup of water and cooled)