Stuck Fermentation

[Vermelho]

So I brewed a milk stout two weekends ago and it came out at 1.070, way above the target. I pitched some US-05 and measured the gravity a week later at 1.030. The room was cold so I thought it could've stopped the fermentation. So I stirred the batch and tried to see if that'd get it going but nothing. I then pitched another packet of US-05 and there hasn't been any activity since. Does anyone know what the issue could be?

Paul

[Shanna]

So I brewed a milk stout two weekends ago and it came out at 1.070, way above the target. I pitched some US-05 and measured the gravity a week later at 1.030. The room was cold so I thought it could've stopped the fermentation. So I stirred the batch and tried to see if that'd get it going but nothing. I then pitched another packet of US-05 and there hasn't been any activity since. Does anyone know what the issue could be?

Paul

Was your mash temperature too high? This could mean you have too much unfermentable sugar.


Shanna

[John_C]

It might just be finished. A 1.070 stout would typically finish around 1.020. Add the lactose to that and 1.030 is a bit high but not unreasonable.

[Shanna]

It could also because of insufficient yeast being pitched. I recently did a 1.085 beer & pitched two packs of Nottingham yeast & it still finished at 1.018. I think the problem here is too little yeast or too high mash temperature. I don't remember seeing a mention of lactose but even if it was used its the same issue, too much unfermentable material.

Shanna