Milk stout F.G

melbourne man · Post by **melbourne man** » Sunday Jul 09, 2006 7:07 pm

what would you expect the F.G of a milk stout to be if it were made with a 1.8kg can of mountmellick Dublin stout and a Brewcraft #30 Milk stout booster?

the O.G was 1045 which was on the 03/07/06
on the 06/07/06 it was down to 1021
and today on the 09/07/06 it is down to 1018

Wassa · Post by **Wassa** » Sunday Jul 09, 2006 7:32 pm

I' e3xpect soemwhere from 1012 to 1015.

gregb · Post by **gregb** » Sunday Jul 09, 2006 8:48 pm

Agree with Wassa.

Cheers,
Greg

melbourne man · Post by **melbourne man** » Tuesday Jul 11, 2006 8:37 pm

the S.G is still at 1018 and the stout is only 4.1%

is it done and is there any way that i can stir up some more fermentation. i am going to bottle on saturday so there is still pleanty of time.

melbourne man · Post by **melbourne man** » Tuesday Jul 11, 2006 8:43 pm

I just picked up the fermenter and gave it a swirl.

would it be worth steralizing a giant spoon and stiring up the yeast at the bottom or would this cause too much risk of infection.

how long would it take for the yeast to settle again?

it made a good 1-2 inches of foam on top and the airlock went crazy for like 30 seconds but now there is no sign of fermentation.

was swirling it a good thing to do and will it continue fermenting?

Krusty · Post by **Krusty** » Tuesday Jul 11, 2006 11:58 pm

Relax...
If you've got another fermenter, you might like to consider racking, but otherwise, once the fermentation has stopped (same SG for more than a 24 hr period) I'd be inclined to bottle. No-one ever said all beers HAD to be 4.9% or above. It's about taste as far as I'm concerned. Any unfermented sugars will add sweetness, which you want in a milk stout anyway.
- Krusty