I recently brewed an AG Milk Stout with an OG of 1.062. The recipe says I should have a FG of 1.015. Sweet.
I live in Texas, so I’ve definitely had the obvious struggles of keeping a decent lower temperature for fermenting so I decided a while back to try the Mauribrew 514 Ale Yeast (supposedly able to handle fermentation temps of up to around 90 and boasts a quick fermentation of 3-7 days…questionable).
Long story short, my first week or so I kept the temps at around 60-62, which is low according to Mauribrew specs…checked gravity at 7 days which, I know is early, but Mauribrew says it to be true and it had only dropped to 1.038. So I raised the temp to room temperature (about 78) and let it sit for another week. I checked gravity again and it was damn near the same thing.
Question is…what’s the dealio? Is the fermentation stuck? Am I out of yeasties? Milk stout go bye bye? Thanks in advance for any and all advice yall!