IowaHomeBrewer
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- Jul 26, 2015
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Two weeks ago (9/5/15) I brewed my milk stout. I've tweaked the recipe a lot over the last 5 times I've made it. Here is the recipe, I call it "Narwahl's Lactation".
8 lb British Pale Morris Otter
2 lb Victory Malt
1 lb Black Patton Malt
1 lb Flaked Oats
1 lb Chocolate Malt
1 lb dextrose (start of boil
1 lb Lactose (start of boil)
.25 tsp irish moss for last 10 minutes of boil
.5 oz cluster 60 min
.5 ounce cluster 30 min
1 oz perle 5 min
Wyeast 1099 Whitbread Ale
Mashed at 155 for 90 minutes
Mash with 20 Chai Tea packets in with the grains for the last 30 minutes
Mashed out at 160 for 10 minutes
60 minute boil
Post boil/cool down my gravity reading was 1.0725
I fermented at 65 degrees (in my new ferm chamber )
I did do a yeast starter. Used 4 liters water, 400 grams DME
After two weeks my gravity reading today was 1.03. BeerSmith says my final gravity should get down to 1.018. Krausen dropped after week 1, and even with some vigorous shaking throughout this week i couldn't get the airlock to bubble. Was going to keg it today but took a reading and it seemed pretty high still.
I went ahead and transferred it into a secondary into a glass carboy.
Do you think that it will finish up OK after a week in the secondary fermenting at 65? Should I crank up the temp to get things going again?
Should I re-pitch yeast?
Or should I just leave it alone and let it sit for a week and take another gravity reading?
*Edit - I did drink the sample for gravity reading and it was delicious. I was just hoping to get the ABV higher, above 7%.
8 lb British Pale Morris Otter
2 lb Victory Malt
1 lb Black Patton Malt
1 lb Flaked Oats
1 lb Chocolate Malt
1 lb dextrose (start of boil
1 lb Lactose (start of boil)
.25 tsp irish moss for last 10 minutes of boil
.5 oz cluster 60 min
.5 ounce cluster 30 min
1 oz perle 5 min
Wyeast 1099 Whitbread Ale
Mashed at 155 for 90 minutes
Mash with 20 Chai Tea packets in with the grains for the last 30 minutes
Mashed out at 160 for 10 minutes
60 minute boil
Post boil/cool down my gravity reading was 1.0725
I fermented at 65 degrees (in my new ferm chamber )
I did do a yeast starter. Used 4 liters water, 400 grams DME
After two weeks my gravity reading today was 1.03. BeerSmith says my final gravity should get down to 1.018. Krausen dropped after week 1, and even with some vigorous shaking throughout this week i couldn't get the airlock to bubble. Was going to keg it today but took a reading and it seemed pretty high still.
I went ahead and transferred it into a secondary into a glass carboy.
Do you think that it will finish up OK after a week in the secondary fermenting at 65? Should I crank up the temp to get things going again?
Should I re-pitch yeast?
Or should I just leave it alone and let it sit for a week and take another gravity reading?
*Edit - I did drink the sample for gravity reading and it was delicious. I was just hoping to get the ABV higher, above 7%.