Stout hasn't reached final gravity

[Larse]

Yes keg prime and enjoy then! And stop worrying about the numbers.

Then you can decide if you like it - it’s a bit of a kitchen sink recipe, more like porter than stout to my eyes.

Will do and thanks everyone for all the help.

I'm not really a stout drinker, I made this for my two sons who are. I tasted it when it had got down to 1.018 and was cross checking the SG. At that stage it had a distinct chocolate flavour and nice bitterness. Probably a tad sweet to my taste. Hence the desire to get the FG down a bit more.

It was a first foray into stout/porter. Will look around for other recipes when this is finished. But I'd say that could be a while since I've made a keg and a half of it.

 

[Erik The Anglophile]

Since no-one else said it I'm gonna do it.
1.052-1.014 for a stout/porter isn't something I consider out of the ordinary.
I don't think you'd find many commercial (English) stouts or porters attenuated much over 75%

 

[Sadfield]

Since no-one else said it I'm gonna do it.
1.052-1.014 for a stout/porter isn't something I consider out of the ordinary.
I don't think you'd find many commercial (English) stouts or porters attenuated much over 75%

That's because the OP liqoured back to 1.045.

 

[Erik The Anglophile]

Ah, must have missed that part.
Then it's a bit on the sweeter side...

 

[foxy]

Will do and thanks everyone for all the help.

I'm not really a stout drinker, I made this for my two sons who are. I tasted it when it had got down to 1.018 and was cross checking the SG. At that stage it had a distinct chocolate flavour and nice bitterness. Probably a tad sweet to my taste. Hence the desire to get the FG down a bit more.

It was a first foray into stout/porter. Will look around for other recipes when this is finished. But I'd say that could be a while since I've made a keg and a half of it.

Look on this forum or any other forum for that matter there are plenty of threads about a stuck stout ferment. Some brewers fail to grasp that there are a lot of unfermentable sugars in a stout, while they contribute to an OG reading, when it comes to the FG the non-fermentable sugar's presence gives the impression that the fermentation has stalled.
I would suggest 'if' you brew another try a hochkurz mash schedule which will extract more fermentable sugar and either steep, hot or cold the none fermentable or just put them in for a 20-minute mash out.

 

[Sadfield]

The dark portion of this recipe is only c12% of the grist, and most of that is fermentable, although the sugars from those grains are more complex than they would be from pale malt. In my experience most recipe calculators predict this difference very well. Without those dark grains the predicted FG would likely have been around 1.009. And that is where the issue is here, the predicted FG wasn't reached. Its a fermenting issue, not a mashing one. Yeast consume sugars in order of complexity, monosaccharides first, dextrins last. The yeast didn't reach the end of fermentation in the best shape to process those sugars. If you habitually start mashing for high fermentability and then have a good fermentation, you'll end up with dry stouts.

 

[Brew_DD2]

Its a fermenting issue, not a mashing one.

If you habitually start mashing for high fermentability and then have a good fermentation, you'll end up with dry stouts.

I mean, it could be a mashing issue if more unfermentables were extracted than intended.