Been away from the forum for a bit, but I’m making a milk stout and I’m wondering about the final gravity.
I’ve never brewed with Lactose before, so I was wondering if that messes with the final gravity. Also, my beer was at a temp a little lower than recommended (it was 59 instead of in the 65-70 range). It started fermenting within 12 hours of pitching a smack pack and formed a good krausen layer, but after a week the krausen hasn’t subsided like I’ve seen in the past.
The starting gravity was 1.050, and right now I’m around 1.028.
Soooo…is my fermentation a little stuck, is the final gravity higher when using lactose, or am I just being impatient?