Ag Stout. Stuck Ferment

[lobo]

hi all. this has never happened to me before.

this is my 2nd large stout (ag) and the last one was using wyeast imperial blend and it got down to the fg fine.

this was also the 1st time i have piched 2 dry yeast packs, thinking it might need it as it is a big beer. bad idea, got home from work and there was krausen everywhere in the fermentation fridge.

here it is.

01-03-2010 Brass Monkey Stout

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Sunday January 03, 2010
Head Brewer: Luke
Asst Brewer:
Recipe: Brass Monkey Stout


Grain/Extract/Sugar

% Amount Name Origin Extract EBC
-----------------------------------------------------------------------------
61.7 5.00 kg. JWM Traditional Ale Malt Australia 1.052 6
8.6 0.70 kg. Flaked Oats America 1.006 5
7.4 0.60 kg. Chocolate Malt Great Britain 1.006 1258
6.2 0.50 kg. JWM Crystal 140 (kirin) Australia 1.005 194
6.2 0.50 kg. JWM Roast Barley Australia 1.005 1882
6.2 0.50 kg. JWM Wheat Malt Australia 1.005 4
3.7 0.30 kg. JWM Roasted Malt medium Australia 1.003 1613


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Hallertau Northern Brewer Pellet 9.60 58.7 90 min.


Yeast
-----

Danstar Nottingham

Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
mash 5 90 68 68 Infuse 76 19.50 2.41
mashout 5 30 77 77 Infuse 99 9.15 3.54


og was aiming for 1081 an i got 1074, which i new i wouldnt get 1081 so thats fine.

but the fg is 1028. which is only 60% ADF.

i havnt racked it yet, its been in primary for 9 days.

any suggestions? apart from rocking it and racking it, which i will do.
is it worth throwing another pack or 2 at it?

cheers
Lobo

 

[raven19]

Is it in a fermenting fridge? Can you warm it up slightly?

Other than that I would go all your other options prior to pitching another yeast.

Racking may be enough to kick start it.

 

[Maxt]

The Wig and Pen vlevet cream stout finshes at 10.20
My foreign extra stouts finish from 1.025-1.020

More yeast won't help IMO. Try the swirl, but you may find that this is the FG you end up with.

I once made a stout that stuck at 1.030. Was only a 6% beer, andwhen tried by some very highly qualified judges, no one though it was over the top sweet.

 

[MattC]

I made a Foreign extra stout that had an OG of 1074. I only used 1 pckt of S-04 (a bit inexperienced then, should have used 2 pckts) the FG came in at 1025. I thought arrgghh stuck ferment. I said oh stuff it, i will just keg it and see how it turns out. It turned out excellent. I sent it in for 2 comps and got 3rd place both times in the strong stout category. I probably had the mash temp a little high which resulted in some more dextrins than i accounted for. Using S-04 which doesnt have a high attenuation, i should have used at least 2 pckts of S-04 for a higher gravity wort to get the FG down a few more points. But anyway, like I said, it turned out great.

 

[lobo]

thanks lads,

Lobo

 

[Cortez The Killer]

68*C mash is on the high side

The IBU's and all the roasted malt will balance it out I'd say

Cheers