thinkinboutdrinkin
Member
Sorry for the wall of text, but here goes.
3.3 lb Briess Golden Light LME
3.3 lb Briess Traditional Dark LME
3.3 lb Briess Special Dark LME
1.0 lb Lactose
.5 lb Black Pattent
.25 lb Roasted Barley
.25 lb Crystal 90
.25 lb Chocolate Malt
1 oz UK Challenger @ 60
1 oz UK Kent Goldings @30
1 oz UK Fuggles @ 15
1 tsp Irish Moss
1 Whirlfloc Tab
WLP002 in a starter made with 16oz water and .5 lb Light DME.
Grains steeped in 1.25 Gallons @ 155 degrees and rinsed with 1 quart of 170 degree water.
Back on 3-15, I brewed this recipe. OG was 1.083, and yeast was pitched at 75 (which I have read is a no-no, so go easy on me there) and the bucket was kept in a room with a temp in the low to mid 60's. After the first few days, there was heavy activity in the airlock which peaked about 4 days in and steadily decreased over the following weeks. On 4-12 (28 days later), despite the airlock throwing off a bubble every minute to minute and a half, I decided to take a gravity reading. Q-Brew figured FG of 1.021 (which I thought was optimistic and later found out was due to a lactose glitch) while Beer Calculus figured 1.027. I was sitting at 1.039! I feared that it was stuck, but took the advice of the board and I RDWHAHB. Thinking that the temps may be too low, I roused the yeast by swirlling the bucket and moved it to a warmer room (68-72 degrees). Just checked the gravity again a few minutes ago and I am still sitting at 1.039.
The samples have an ever so slight smell of rubbing alcohol (which I understand is likely from the high pitch temp and initial fermenting temp) but it isn't noticable in the taste. As one would guess with 1.039, they are a tad on the sweet side...but the taste is very good.
What say you Homebrew Guru's? Is it done and I just have a REALLY sweet stout here? Do I pitch some Nottingham on this and let it go another week or so? Am I screwed?
I also plan on racking this over to a secondary to sit on some Oak Chips that have been soaking in 8 oz. of Maker's Mark since brew day...I just wanna hit a little closer to the FG.
Any help in the matter would be greatly appreciated!
3.3 lb Briess Golden Light LME
3.3 lb Briess Traditional Dark LME
3.3 lb Briess Special Dark LME
1.0 lb Lactose
.5 lb Black Pattent
.25 lb Roasted Barley
.25 lb Crystal 90
.25 lb Chocolate Malt
1 oz UK Challenger @ 60
1 oz UK Kent Goldings @30
1 oz UK Fuggles @ 15
1 tsp Irish Moss
1 Whirlfloc Tab
WLP002 in a starter made with 16oz water and .5 lb Light DME.
Grains steeped in 1.25 Gallons @ 155 degrees and rinsed with 1 quart of 170 degree water.
Back on 3-15, I brewed this recipe. OG was 1.083, and yeast was pitched at 75 (which I have read is a no-no, so go easy on me there) and the bucket was kept in a room with a temp in the low to mid 60's. After the first few days, there was heavy activity in the airlock which peaked about 4 days in and steadily decreased over the following weeks. On 4-12 (28 days later), despite the airlock throwing off a bubble every minute to minute and a half, I decided to take a gravity reading. Q-Brew figured FG of 1.021 (which I thought was optimistic and later found out was due to a lactose glitch) while Beer Calculus figured 1.027. I was sitting at 1.039! I feared that it was stuck, but took the advice of the board and I RDWHAHB. Thinking that the temps may be too low, I roused the yeast by swirlling the bucket and moved it to a warmer room (68-72 degrees). Just checked the gravity again a few minutes ago and I am still sitting at 1.039.
The samples have an ever so slight smell of rubbing alcohol (which I understand is likely from the high pitch temp and initial fermenting temp) but it isn't noticable in the taste. As one would guess with 1.039, they are a tad on the sweet side...but the taste is very good.
What say you Homebrew Guru's? Is it done and I just have a REALLY sweet stout here? Do I pitch some Nottingham on this and let it go another week or so? Am I screwed?
I also plan on racking this over to a secondary to sit on some Oak Chips that have been soaking in 8 oz. of Maker's Mark since brew day...I just wanna hit a little closer to the FG.
Any help in the matter would be greatly appreciated!