I just brewed a oatmeal stout and was aiming to make it as malty as I could. Without thinking of the potential of having a stuck fermentation I mashed at 156 only, with an OG of 1.064 (right where I wanted it). Well the fermentation hit a dead stop at 1.028!!!
My goal is to brew another batch to blend with it but I am not sure the direction to go (aka--which would be easier to obtain):
option #1: brew a very dry stout (FG 1.008)>>blend it with my stuck fermentation stout mentioned above to end up with something around the 1.018 range
OR
option #2: brew another batch to blend with my stuck ferm batch aiming for a russian imperial
Any thoughts?
My goal is to brew another batch to blend with it but I am not sure the direction to go (aka--which would be easier to obtain):
option #1: brew a very dry stout (FG 1.008)>>blend it with my stuck fermentation stout mentioned above to end up with something around the 1.018 range
OR
option #2: brew another batch to blend with my stuck ferm batch aiming for a russian imperial
Any thoughts?