Stuck fermentation or is it done

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stagstout

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About 2 1/2 weeks ago I brewed a chocolate oatmeal cream stout. Grain bill is
1 pound Crystal-120 malted barley
8 ounces roasted malted barley
12 ounces chocolate malted barley
1 pound flaked oats
3 pounds powdered malt extract (dark)
2 pounds powdered malt extract (extra dark)
1.5 ounces Kent Goldings (bittering hops)
1 pound lactose
1 teaspoon Irish Moss (a clarifying agent)
London Ale yeast

The S.G. was 1.060 and pitched the yeast at room temp. into the wort at 75 deg. I did not make a starter for this batch, first time using White Labs. I made sure it was aerated and let the yeast do its job. After 36 hrs it was fermenting like it should. My question is this, after a week, I took a hydrometer reading and it read as 1.037 and three days later took another reading at 1.026. It has now been at 1.026 ever since, for about a week now. Is it safe to say that my stout is done fermenting, or should I add a dry packet to see if it takes off again? Note, I have read somewhere that if you have oatmeal in your receipe, it can change the autention of the yeast, is that correct? Thanks for the input.

Steve
 

thereefgeek

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What's with all the lactose? Probably that, with all the oats is going to lead to a lot of unfermentables (and a high finishing gravity based on the density of the liquid).

I had a stuck Steam with Cal Lager yeast, and added a bit of Safale S-05 to bump start it and finish it off. Worked pretty well, and you really couldn't taste the extra ale yeast.
 
OP
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stagstout

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I actually used the receipe from homebrew.com called cream of the crop milk stout and tweaked the grain bill a little bit. The original grain bill did call out for 1lb of lactose and flaked oats. I only switched the roasted barley and chocolate in qty, otherwise everything was the same. I assumed that was the issue and I don't think I will add anymore yeast since I want to get this thing bottled and tasted. thanks again for the reply and now I can relax a bit.
 

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