tenfingers
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- 22/6/14
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Doing my first BIAB beer and the gravity has been stuck at 1.030 for the last four days or so. OG was 1.066. Yeast is Safale US-05 pitched directly into the wort and mAy have been pitched a bit on the warm side. Started bubbling after about 10-12 hours but only bubbled for one day. I've been reading around on the various possible issues and so far have tried swirling and warming (has been at 19-20 degrees the whole time) after this didn't work, I pitched new yeast (straight onto wort again not rehydrated) thinking I for sure had a stuck ferment. After two days from pitching new yeast still on 1.030 (I'm going to try raising the temp and swirling again today) and no bubbling. Checked my hydrometer to make sure it's reading 1.000 in water. Beer is an oatmeal stout with 500g of lactose in it, tastes good at the moment and a little sweet but not overly. I've read that lactose will raise the FG but from what I understand 1.030 is still too high. The brew log app I put the recipe in on my phone estimates the FG should be 1.018. I'm starting to think something may have gone wrong in the mash, I used a brand new digital thermometer and heated the strike water to 70C although I didn't stir the water and just measured the top water, maybe the mash temp was too high?. Also took a little while to cool the wort down, took it to 40C in about 10-15mins but didn't get it down to pitching temp for another few hours (had it in the sanitised fermenter). No obvious signs of infection. My question is, is it worth trying anything else or should I just let it sit for a couple more weeks, bottle it and see how it comes out?
It's my first brew so I made plenty of mistakes and I expected it would probably be less than perfect but would still like to get a decent beer if possible
It's my first brew so I made plenty of mistakes and I expected it would probably be less than perfect but would still like to get a decent beer if possible