user 338926
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- May 1, 2023
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Made a stout (sweet milk stout) with an OG of 1.062. With two pounds of lactose, which I've never used in a recipe before, I suspect the FG is going to end up sort of high. At least compared to other more conventional beers. (Lactose is not fermentable, or so it says)
It's now day 12 and there's still regular bubbling. Using an S trap, let's say every 15-20 seconds it releases gas. Initially, the ferm temp went a little high (using Safale US-04) up to 71.5. I immediately cooled it back to 65 and it's been either there or slightly lower for the remaining time. That was day one when I caught it. So it was working really fast then, and continued to work consistently since.
On day 6 the gravity was 1.022. So, not a ton of work to do. It's been at 65F but the bubbling hasn't slowed very much since that sample was taken. At the time I did open the fermenter and the surface was about 70% free of bubbles, so not working very hard. I have not taken another sample since because I need to open the fermenter again to do so.
Has anyone ever had a beer work this long? If this was an imperial stout, I could maybe understand it. But I'm typically used to 3 days for the serious fermentation and a few days after there's no more bubbling, even if there is very slight activity. This just doesn't seem to be slowing at a normal rate. So much so I even considered a bacterial infection, though the beer tastes fine. If it was contaminated, I am pretty sure I would taste it. Especially if it was so much as to be bubbling because of it, that's hard to miss.
It's now day 12 and there's still regular bubbling. Using an S trap, let's say every 15-20 seconds it releases gas. Initially, the ferm temp went a little high (using Safale US-04) up to 71.5. I immediately cooled it back to 65 and it's been either there or slightly lower for the remaining time. That was day one when I caught it. So it was working really fast then, and continued to work consistently since.
On day 6 the gravity was 1.022. So, not a ton of work to do. It's been at 65F but the bubbling hasn't slowed very much since that sample was taken. At the time I did open the fermenter and the surface was about 70% free of bubbles, so not working very hard. I have not taken another sample since because I need to open the fermenter again to do so.
Has anyone ever had a beer work this long? If this was an imperial stout, I could maybe understand it. But I'm typically used to 3 days for the serious fermentation and a few days after there's no more bubbling, even if there is very slight activity. This just doesn't seem to be slowing at a normal rate. So much so I even considered a bacterial infection, though the beer tastes fine. If it was contaminated, I am pretty sure I would taste it. Especially if it was so much as to be bubbling because of it, that's hard to miss.