So I seem to have a stuck fermentation. I've got northern brewers chocolate milk stout fermenting with omega nw Pacific ale yeast right now and after nearly 3 weeks it's only attenuated about 57% from the original 1.052 to 1.022 and it's been steady like that for 5 days. From looming into what to do it seems just straight pitching more I need to do a starter so that new yeast won't just immediately die off again. I don't have an extra packet of yeast so would moving the wort to a different vessel and harvesting and building up the yeast from the truth work? Or is it probably easier to just order a new pack and bike that up?
Could we get some more info? Was this an extract kit or all-grain? I ask because if all-grain we could use the mash temps, it's possible too many unfermentables were mashed out of the grain...
With your beer being a stout the 1.022 may be your final gravity. Does the recipe give you an expected FG? Or you may have less beer than what the recipe is supposed to make because of liquid loss due to boil-off. That will cause you to have a higher-than-expected gravity reading.
Below is the fermentables inventory for the NB extract recipe: KIT INVENTORY: MAILLARD MALTS SPECIALTY GRAIN - 0.25 lbs English Extra Dark Crystal - 0.75 lbs Fawcett Pale Chocolate Malt MAILLARD MALTS EXTRACTS & OTHER FERMENTABLES - 6 lbs Dark malt syrup - 1 lb Lactose Considering that there is 1 lb. of specialty malt, 1 lb. of lactose and 6 lbs. of Dark malt syrup (who know what amounts of specialty malts were used to make this product?) there are tons of unfermentables here. It would not surprise me that 1.022 is the intended FG. Cheers!
I brewed the AG kit. With Nottingham. Went from 1.050 to 1.017. I could see the extract kit finishing higher, and I could see that yeast finishing higher.
