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My Irish Stout has stalled :(


Moy71

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Need your help on this one folks:

 

Irish Stout recipe: 300g dextrose, 500g DME, 23litres

Yeast code: 30009

Can best before: 2/12

 

 

* Pitched yeast @ 24c

* Original gravity 1040

* Day 4: SG 1016 @ 18c

* Day 5: SG 1016 @ 15c

* Day 7: SG 1016 @ 14c

 

At this point, Paul/PB2 recommended I should heat to around 21c.

 

* Day 9: SG 1014 @ 21c

(2point drop due to heating and mild airlock activity as well)

* Day 10: SG 1014 @ 21c

* Day 11: SG 1014 @ 21c

 

Obviously despite the heating it has stalled yet again.

 

I have just double checked my hydrometer, plain water is showing 1012 @ 18c.

 

I now assume that my hydrometer is not fully callibrated and that 1014 is really 1012.

 

The beer at this point tastes very good.

 

Any thoughts/comments please?

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BTW, will be using PET bottles and so I am tempted to bottle.

 

I am also tempted to add more yeast, but reluctant to open the fermenter at this point for fear of contamination.

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I have just double checked my hydrometer, plain water is showing 1012 @ 18c.

 

I now assume that my hydrometer is not fully callibrated and that 1014 is really 1012.

 

From the above, I take it that you mean water is 1002 @ 18C.

 

Taste it. If okay, bottle.

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oops, you're right... 1002 @ 18c.

 

OK, will bottle tomorrow. I mean what's the worse that could happen.. a little overcarbonation right( easily solved by letting the extra air out of the PET bottles).

 

From the formula of getting the alcohol ABV, my FG will be around 1014 which means my alcohol ABV would be a little lower than if my FG was 1010. Is my understanding correct?

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oops, you're right... 1002 @ 18c.

 

 

Some Hydros read the meniscus diferrently, some take the reading at the top and some require the reading to be taken from the level surface of the sample.

 

Just make sure you consitently use the same point for taking readings[rightful] .

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