Recipe: Title: Black Strap Stout Brew Method: All Grain Style Name: American Stout Boil Time: 60 min Batch Size: 12 gallons (fermentor volume) Boil Size: 14 gallons Boil Gravity: 1.042 Efficiency: 67.05% (brew house) STATS: Original Gravity: 1.052 Final Gravity: 1.009 ABV (standard): 5.67% IBU (tinseth): 34.61 SRM (daniels): 38.32 Mash pH: 5.3 FERMENTABLES: 10 lb - American - Pale 2-Row (40%) 2 lb - American - Carapils (Dextrine Malt) (8%) 2 lb - American - Dark Chocolate (8%) 2 lb - Flaked Barley (8%) 2 lb - Flaked Oats (8%) 2 lb - Blackstrap Molasses - (8%) 1 lb - American - Munich - 60L (4%) 2 lb - American - Roasted Barley (8%) 1 lb - Brown Sugar - (4%) 1 lb - Cacao nibs, milled. Hopped with Brewer's Gold and Fuggles Pitched with 2 packets of Safale S-05. I used to brew this as a basic all-grain stout and add 6 oz of Cruzan Blackstrap Rum in the keg. Then I got thinking about it and decided that I didn't want to waste good rum like this, so I decided to try brewing it with actual blackstrap molasses and demerara sugar in the boil and take advantage of the extra sugars to get that unique flavour. This is two weeks past brew date and this kreusen is still foamy and is pretty high in the fermenter. I've witnessed no airlock activity, but something has happened cause the gravity is 1.026. It smells a little alcoholy but nothing else. There is a kreusen ring on the fermenter but this foam is something else, it's consistency is almost frothy. I asked out at my local HBS, but they didn't have any sage advice. I'm starting to wonder if I underpitched, that the extra unusual sugars in the wort were too much for the yeast despite the average gravity reading. Any thoughts?