US-04 stalled?

[drumnart]

Hello all, I brewed a left hand milk stout clone approx. 2 week ago. Today I checked the gravity and it was 1.030. I've never had a yeast stall so I didn't know if this was the case. If it is should I add another packet of yeast, I think i have some us-05 lying around.

7 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 56.0 %
1 lbs Roasted Barley (300.0 SRM) Grain 2 8.0 %
12.0 oz Barley, Flaked (1.7 SRM) Grain 3 6.0 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 6.0 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 5 6.0 %
12.0 oz Munich Malt (9.0 SRM) Grain 6 6.0 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 7 4.0 %
0.50 oz Magnum [14.20 %] - Boil 60.0 min Hop 8 21.9 IBUs
1.00 oz Goldings, East Kent [7.20 %] - Boil 10.0 min Hop 9 8.0 IBUs
1 lbs Milk Sugar (Lactose) [Boil for 10 min](0.0 SRM) Sugar 10 8.0 %
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11 -


I mashed at 152 pretty consistently with pump circulation and fermented at 65 degrees. I also use BIAB techniques. Thanks in advance. The krausen has fallen and flocced as well.

 

[Riot]

What's the temp at? Unless it's already pretty warm I'm betting a few degrees warmer should have it back fermenting

 

[drumnart]

I've been fermenting at 65, which according to fermentis the recommended fermentation temps are 59-68. I figure it wasn't too cold, though I can definitely try warming it up a couple of degrees.

 

[Riot]

I agree that it should he fine at 65, but it can't hurt to let it hit 70 at this point. Are you sure your mash thermometer is reading correctly? That seems pretty high for s-04 to be giving up.

 

[Riot]

I just saw the pound of lactose. That might be done, I think that's like 10 points in 5 gallons. I would still expect that to stop under 1.030 though.

 

[drumnart]

Hmmm. Pretty sure it reads correctly, but I'll calibrate it before next brew day.