RobWalker
Well-Known Member
********! My milk stout appears to have fermented from 1.055 down to 1.030, and it's stuck now. Milk stouts are meant to finish high, but I think that might be too high. Everything has been temp corrected from the start.
For recipe, see here - viewtopic.php?f=21&t=37644
It smells and tastes done to me, its not overly sweet despite the reading and i'm happy with the abv - but it does have a thickness to it. I wondered if something was affecting the reading in the body of the beer. Initial fermentation was very vigourous, but then it calmed right down. I have roused the yeast, repitched dry yeast (initial yeast was rehydrated,) and nothing has picked it back up. I mashed at around 72c (too high!) for the first 10 minutes when it stuck around 69-70c after that, so I expect a high level of dextrines.
The only way I could realistically go from here would be to pitch the sediment from a 2L bottle of Santa's Winter Warmer (muntons gold yeast) and see if it takes off again. Otherwise, I think it's time to kill it with k-sorbate and campden to prevent fermentation kicking up at a later date, then keg it and force carbonate. I'd be satisfied with it in its current state and logically, a 3.5% beer with 1.030 sweetness was basically what I was after.
Sooo...what do we think?
For recipe, see here - viewtopic.php?f=21&t=37644
It smells and tastes done to me, its not overly sweet despite the reading and i'm happy with the abv - but it does have a thickness to it. I wondered if something was affecting the reading in the body of the beer. Initial fermentation was very vigourous, but then it calmed right down. I have roused the yeast, repitched dry yeast (initial yeast was rehydrated,) and nothing has picked it back up. I mashed at around 72c (too high!) for the first 10 minutes when it stuck around 69-70c after that, so I expect a high level of dextrines.
The only way I could realistically go from here would be to pitch the sediment from a 2L bottle of Santa's Winter Warmer (muntons gold yeast) and see if it takes off again. Otherwise, I think it's time to kill it with k-sorbate and campden to prevent fermentation kicking up at a later date, then keg it and force carbonate. I'd be satisfied with it in its current state and logically, a 3.5% beer with 1.030 sweetness was basically what I was after.
Sooo...what do we think?
