Stuck Fermentation?

[browndawg]

Ok guys heres my situation im new to homebrewing (my 3rd batch). I brewed the choclate milk stout extract kit from northern brewer.

Brew day went well i aerated my wort pithed wyeast 1332 at 70 degrees. I put the carboy in my water tub in my closet the temp. stayed at aprox. 68 degrees well 3 days went by and nothing no signs of fermentation at all. I called northern brewer and they sent me a new smack pack well later on that night it started to ferment. It was going good for about 4 days then the krausen dropped and all activity in the airlock stopped. I let it sit for a few more days and took a hydro reading and it was 1.022 and was like that 3 days later (sg was 1.051). So i figured i had a stuck fermentation so i tried rousing the yeast to no success. So i pitched the exta smack pack i had and 3 days later im still in the same boat. did i mess up by pitching more yeast? any suggestions on what to do would be greatly appreciated.

 

[Brak23]

I know my stout is supposed to have a final gravity of 1.023. So yours may be finished. What is your final gravity supposed to be approx?

What are your ingredients?

 

[zippy84]

Refer to Revvy: https://www.homebrewtalk.com/f39/very-slow-activity-second-day-260811/

Check your gravity every 3 days and when it has stopped, it's probably finished. Give it another week then to clean up. you defo didn't mess up by pitching more. It'll all settle out after it's done.

 

[JonM]

That pound of lactose in that kit will add a couple of FG points (and will taste great!) if the gravity is stable, then it's probably done..

 

[browndawg]

so did i screw up by adding the extra yeast? will i have bottle bombs when i go to bottle?

 

[Pappers_]

That pound of lactose in that kit will add a couple of FG points (and will taste great!) if the gravity is stable, then it's probably done..

+ 1 for it being done. Cream/mild/sweet stouts will often have final gravity readings above 1.020.

 

[Pappers_]

so did i screw up by adding the extra yeast? will i have bottle bombs when i go to bottle?

Adding the yeast was unnecessary, but not harmful. It will not lead to bottle bombs, if you use the appropriate amount of priming sugar.

 

[JonM]

so did i screw up by adding the extra yeast? will i have bottle bombs when i go to bottle?

The extra yeast will need fermentable sugar to make bottle bombs. Looks like all the fermentable sugar is gone, so no worries.

Pitching the extra yeast cost a couple bucks but did no harm. Do you wash yeast after bottling? If so, you can salvage that yeast and use it on your next couple batches.