High FG

[RobShamrock]

Hey Gang,   have a stout on for christmas and think its going to finish 1.020 or even 1.022

What effect is this going to have on final brew?  This is only my 6th all grain so my inexperience is showing on this one.
It was the Velvet Stout kit from HBC,  I did add some extra roasted barley and used Wyeast Liquid Irish ale yeast.

From my reading it might be a sweet finish ?  or is it worth pitching another yeast or leave it bit longer normally I leave a kit
for 3weeks and my all grain for 2, I've temp control fridge etc.

Advice ??

Thanks in advance

[Ceedee]

What was your starting gravity ? Did you add any Lactose ?

If you did and you had a high starting gravity, then this is to be expected. Lactose is a non-fermentable sugar and will raise the relevant gravity points.

[RobShamrock]

Hey C

yeah 300g of lactose forgot about that, reckon OG was approx  1.060   or 1.062

[eanna]

It'll probably be very nice. Lactose is perceived as much less sweet than sucrose (wikipedia says 16% relative sweetness to sucrose). The OG and FG you posted seem totally fine to me.

[Ceedee]

Agreed. I think you are fine with that. I did a stout last week and the starting gravity was 1070 and it finished at 1030 so the same points drop range as yours, but mine had 450g of Lactose.

[RobShamrock]

Thanks all, C, did you add any flavour additions to your stout?  I've some vanilla pods and cacoa nibs soaking in some vodka was gonna steep for 4/5 days.

First time ever doing a stout, even from all the years doing kits,

R

[Ceedee]

Yep, after fermentation was complete, I transferred it to a clean, sanitised fermenter (aka big white bucket) and added 1 jug of coffee which I made up with approx 10 tablespoons of ground coffee and approx 1 litre of boiled cooled water, steeped overnight. I sanitised the coffee jug and used boiled cooled water as I'd read somewhere that a "cold-press" type of coffee works better in beer. No idea of the science behind it, I just went with it.

I then dumped the whole jug, coffee grinds and all into a sanitised nylon bag and put this in with the stout for about four days and then bottled as normal. There is a great coffee taste off the beer even now, three days after bottling, hopefully it mellows out and matures over time. If not, I'll probably use less coffee next time as I thought it just a tad too much...we'll have to see.

[RobShamrock]

Sounds good, mines for christmas, was thinking or carbing with dark malt extra, read somewhere it gives a slightly nicer head, read your posts on over carbed, hope it turns out ok.