Just transferred my stout from primary to secondary after two and a half weeks in primary. going to leave for another week or two in secondary before bottling. SG was 1.060 and the gravity is now at 1.020 which seems high still as I thought it was finished fermenting. Is it possible this is final gravity would leave the stout at around 5.2%.
Extract Creamy stout
- Thread starter liamf89
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chub1
Junior Member
Test it again in a few days and see what it reads if it's the same then it probably has finished, if still in doubt leave it alone for a further few days and re test:thumb:
I have done three stouts but none started as high as yours so no comparison.
I have never bottled anything with a gravity that high before so was worried but also never had a beer with a sg that high either. Will be leaving in secondary for another week at least anyway so will check gravity between that.
chub1
Junior Member
Do the instructions not suggest starting gravity and finishing gravity?
Linalmeemow
Landlord.
Was there a lactose addition? If so that will raise the FG higher than you'd otherwise expect.
Yeah was a lactose addition I added it at end of boil
That's why the FG is so high, yeast can't ferment lactose. As long as it is consistent, I'd bottle it.
Ah cool well I'm planning bottle next weekend leave in secondary for over a week.is the lactose just for body or what
Because it can't be fermented it leaves a lot of sweetness as well as a creamy mouth feel and body. It works really well in a stout I think.
The sample tasted really good looking forward to it. What sort of carb would you do with stout normally and do stouts need longer to age do you think
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