AngryAndy
Well-Known Member
Hi. I made a cream Stout with 1/2 lbs of lactose. Anyway it's just over 5.5 gallons. I brewed it on May 15th. The OG was 1070. I watched it for about a week and it came down to 1030. It wouldn't drop any further. I pitched another Windsor yeast packet and gave it a stir. It's been sitting at 70F at 1030 since May 23rd and it hasn't moved. Still 1030. What the hell? More unfermentables than I originally thought? I don't know. It's just too sweet to drink. Is there anything I can do? I've read in other threads that adding coffee might help balance out the sweet flavor.
Any thoughts?
Any thoughts?