Stuck fermentation?

[BayRidgeBrkylnBrew]

Hey everybody, So I've got an all grain sweet milk stout (all grain) in the primary fermenter and it's been in there 10 days. I clocked it at 1031 7 days in and 1030 at 10 days. The airlock is still barely active (I mean a blurp maybe every 20 mins) and the kreusen is all but gone. My FG should be 1020 but is it really going to take me 3 days for each .001 (ie 27 days) to hit FG or should I just bottle it? It's a Danstar Windsor British ale yeast, and the temp has been around 68-70F...thanks is advance for your feedback!


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[jjw5015]

What was your mash temperature? If it was high (156+), it may be more of a case of lack of fermentable sugars remaining than anything to do with yeast

 

[kombat]

How are you measuring the S.G.? If you're using a refractometer, they're inaccurate once alcohol is present and a correction factor must be applied.

 

[BayRidgeBrkylnBrew]

Thanks, good questions. Mash temp was 140 for 30 mins 151 for 60 mins then 15 mins at 160 F. I'm using a good old fashioned hydrometer so you'll know the 1031 to 1030 change is barely noticeable.


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[haeffnkr]

Warm up the fermenter to 72-73 would be what I would do.

 

[daksin]

How much lactose did you use, and how are you figuring your final gravity? I've overshot some FGs before because I forgot that a pound of lactose will increase the FG of a 5 gallon batch 8-9 points over a similar amount of grain. Almost no recipe calculators take this into account.