final gravity

[toniejack]

2.5 gallon ag batch, a chocolate vanilla caramel stout;
-2row 3.75 lb
Caramunich 1 lb
Munich .75 lb
Chocolate malt .50 lb
Roasted barley .25

Hops
Willamette .5 oz first wort
Willamette .5 oz 30 min boil

Specialty
4 oz caramel
2.5 hersey bars
2 whole vanilla beans in primary

Question my OG was 1.052 used a safale us 05 yeast, my FG is 1.028? I want to bottle today however feel that my fermentation was rather weak, what if anything can I do to meet my target FG which should be round 1.013?

-tonie j.

 

[Darkness]

Check temp if possible. If it is to cool a heat belt can help a lot. Or more time. I have a IStout going it has been fermenting steady for 3 weeks. My friends Wit got cold we put heat belt on to bring it back up started going within ten hours.

 

[toniejack]

Thanks, my temp is good tho, maybe I'll put a hoodie on it and with a heating pad on low see if that get it going let it go for another week or so.

-tonie j.

 

[Soulshine2]

a chocolate vanilla caramel stout;

that sounds absolutely delicious...like with a scoop of ice cream in it.

 

[kh54s10]

4 1/2 year old thread. I wonder if the OP solved the problem. Sounds like it would be so thick you could use it as a syrup on your ice cream.

 

[Soulshine2]

4 1/2 year old thread. I wonder if the OP solved the problem. Sounds like it would be so thick you could use it as a syrup on your ice cream.

that wouldnt be a bad thing though