stagstout
Well-Known Member
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
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