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I wasn't using it as a fermenter. I was using it to get that creamy mouth feel and give the stout more body.

I was mashing at 156. The flavor has been on point, just the abv is a lot lower than I'd like. 2.6 isn't gonna cut it.

That would make sense. I've always mashed that recipe at that temp so it would make sense that no matter how much extra grain i put in, I'll still get a lot of unfermentable sugars because of the high mash temp. What temp would you recommend to mash at.

I only have this problem with this recipe and yeast. All others are pretty much on point.

Usually just a week but I've left it in for 2 before and it didnt change from the end of the first week to the end of the second. It seems like it always stalls out for some reason. Ive thought about throwing 2 batches of yeast in but I wasn't sure if that was the problem.

I'm sorry, I meant golden promise malt

Thanks guys. It's not my recipe, got it online but it taste great. It is originally supposed to be a low ABV beer, I'm just trying to tweak it to make it stronger. Anyways here is the recipe: 4.5 lbs golden promise oat 1.5 lbs flaked barely 1 lb pale chocolate malt 1 lb roast barely 1/2 lb...

Hydrometer

I have been using a stout recipe that uses wyeast 1728 and has a OG of 1.058 and a FG of 1.036. It's only roughly a 2.6 ABV. The next time I used this recipe, I added more grain and raised the OG to 1.064 to raise the ABV but my final gravity on that batch ended at 1.042 for the same 2.6%. I've...