Stuck Fermentation - Dry Stout

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Aristotelian

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I brewed a dry stout recipe. Essentially Jamil's Dry Stout with flaked wheat and oats substituted for flaked barley. Fermented with Nottingham dry yeast at about 63-65F. Everything looked good with steady bubbling over first 3-4 days. I was anticipating FG of 1.008-1.010 but after two weeks it is 1.014 with no visible activity. Added a small amount of US-05 with no activity overnight. I think mash temp may have gotten too high at one point on brew day.

Should I just go ahead and bottle or is there anything else I can do? No yeast nutrient or anything on hand.

Recipe:
http://brewgr.com/recipe/15542/dry-wheat-stout-dry-stout-recipe?public=true
 

eadavis80

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1.014 should be fine - might be a TAD bit sweeter/less dry than you anticipated, but I'd leave well enough alone. If it tastes, smells and looks good, I'd be happy. I tried to lower the FG on a beer once and I should have just let it stay where it was. .3% higher ABV is not worth compromising taste or mouthfeel, in my opinion.
 

max384

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I'd leave it another week or two. The gravity may drop a bit in that time. If not, you'll be sure it's done fermenting, and it should be okay. It may not be a dry stout, but that gravity is well within the guidelines of any other variety of stout.
 
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Aristotelian

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Thanks. I noticed a tiny amount of bubbles this morning. I will give it a couple more days, otherwise roll with it at 1.014 and try to be more careful with the mash temp next time.
 

mattjgalloway

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This exact same thing happened to me. Dry stout ending at 1.014 I mean. S-04 for me though rather than Nottingham.

I bottled mine yesterday as it had been stuck at 1.014 for a few days.

But then again, all of my brews seem to be ending up at a slightly high FG. I think I'm getting some ill-effects from too high mash temperatures. Although I've really tried to nail it recently and it still happens!
 
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