Stuck milk stout

Discussion in 'General Brewing Discussions' started by KingPaul, May 9, 2017.

  1. KingPaul

    KingPaul New Member

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    So I brewed my first milkstout 14days ago. Mashed at 68C Used 450g of lactose with OG at 1,060. Used Mangrove Jack M15. Fermented at 18C. My problem is the gravity is stuck on 1,028. My next step/plan was to add cold infused coffee. Do I just add the coffee or must i heat up and see if I can get the gravity down?
     
  2. jmcnamara

    jmcnamara Well-Known Member

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    how much was your total grain bill? it's hard for me to tell if that's too much lactose or not. also, maybe give it a good shake and swirl to rouse the yeast up

    for the coffee, i'd recommend adding it at roughly the temperature the beer is at, or maybe a few degrees warmer to help wake the yeast back up? whatever you do, you don't want to shock the yeast too much.
     
    Trialben likes this.

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