Stuck Or Done?

[rodwha]

I brewed an oatmeal coffee stout some time back. Like my hazelnut brown, it got a stuck fermentation. I added some brown sugar, gave it a gentle stir, and let it go for about a week and a half. It helped the hazelnut, but didn't seem to do anything to the stout.

The OG was supposed to be 1.060 and an FG of 1.011 using US-05. But I got an OG of 1.054, and my FG is 1.017. That seems way too high.

I mashed between 150-160* for the hour. I don't see any reason to have missed my OG and FG by so much. If anything I get higher OG's.

Not sure what to do, but I have boxes and I can put them in plastic grocery bags. It's what I'm thinking, but I sure would hate to have explosions! I'd rather have beer, and even more so, beer with more than 4.8% ABV…

This beer was brewed back on 11-18. I had allowed the water temp to drop too low, which felled my yeast, but I figured with the restart of fermentation it would pick up where it left off, especially leaving it around 72*.

 

[Rockn_M]

Have you tested your gravity 3 days apart to get the 1.017? If so, then fermentation is complete. Unless you add too much priming sugar I wouldn't worry about bottle bombs.

By you adding additional sugar and stirring leads me to believe that your fermentation is complete.

 

[rodwha]

No. I added ~4 oz of brown sugar about 10 days ago and let 'er rip. Again, assumed it was done (been back there a looooong time now!), and got all prepared. Priming solution is cooling, bottles are on the tree dripping… All I need to do is sanitize the rest of my gear and open a beer.

 

[rodwha]

Having stirred I'm inclined to believe it's done too, but that FG just seem way too high.

 

[BeerLoverHere]

I would think it is done if you saw airlock activity after adding the brown sugar @ 72 degrees.

Did you ever pitch any more yeast to be on the safe side?

Also, I had some yeasties die out on me in a recent batch and had some cream ale turn out flatter than what I wanted (I bottle too). You may want to add some yeast when bottling just in case since it has been awhile since you brewed. I doubt the yeast die out, but maybe so??

 

[frazier]

Having stirred I'm inclined to believe it's done too, but that FG just seem way too high.

Well ... I would say, a teensy bit too high. Bottle it and enjoy it!

I seem to have a minority opinion on the subject, but my belief is that the best time to deal with a stuck fermentation is before you pitch the yeast. Once it's done fermenting, it is very hard to restart it. I've heard exotic solutions suggested - adding champagne yeast, or amylase enzyme, etc. But my personal experience is that the people who drink my beer - SWMBO, my friends, family -don't really give a damn about the FG. They just want to enjoy the beer. So, enjoy your beer!

Cheers,

ETA: Upon re-reading your post, you said you mashed "between 150 and 160." That's a pretty broad range, you might want to try to tighten that up. 150 will get you a lower FG, while 160 will get you a higher. This is one of those things you can control at the start.

 

[rodwha]

I did not add any yeast.

I've been mulling over adding another US-05 and the priming solution I made, and letting it go another 7-10 days. 4.8% doesn't get me very excited. And if it's going to be rather sweet I'd like a little alcohol to help it go down better.

 

[rodwha]

I meant it kinda broad, but I do have a time holding a temp on my stove (BIAB), but my temp was usually between 152-157*. Still it swings, but on occasion it gets a little higher/lower.

Even at 160* it shouldn't leave that many sugars should it?

 

[Rockn_M]

I wouldn't add anything else. Bottle and enjoy!

 

[rodwha]

Yea. I really don't want to wait any longer. I'm ready to bottle it, but I keep considering trying anyway.

 

[rodwha]

This is one of two large BIAB's I've done. Learned a few lessons here!

1) Keep a better eye on the mash temp.
2) Keep watching that temp!
3) Check the gravity before you prepare to bottle. (Never had any problems in 2 1/2 years so I just don't)
4) You watching that temp?!?!
5) Don't go to the hospital while your fermenting and have SWMBO keep an eye on things.
6) Station armed guards at the kitchen on bottling day so that SWMBO doesn't get in there and begin canning!!!

 

[NickTheGreat]

I would do the FG readings 2 or 3 times in just as many days. That's the only way of knowing it is done.

 

[SEABrewer]

I kinda agree with the bottle and enjoy philosophy at this point...

Out of curiosity, did you check your hydrometer calibration and temperature correct your readings?

 

[rodwha]

I have checked calibration, and did adjust for temp.

The only difference is that I don't put it in a hydrometer jar. I drop it in the bucket and account for the eye level being off by 1 point as it's fairly close to the top.

This has been fermenting since Nov 18th. I don't see how checking the FG again in a few days might give different results.

Since it hasn't dropped any further, and it's been sitting above 70* for so long I don't see how it could possibly blow up if I put priming sugar and bottle. But My sense of logic has failed me a few times...

 

[rodwha]

I'm gonna bottle 'em up and hope my calculations were slightly off, and that it'll be a 5% stout. I'll still put 'em in plastic grocery bags and cardboard boxes to be safe.

 

[CUrchin]

With that mash temp range I'm guessing you have slightly more non-fermentables in there then you were expecting. I'd bottle it if it was me. YRMV.