I brewed a Chocolate Oatmeal Milk Stout with an OG of 1.062. After 2.5 weeks of what seemed like active fermentation, it's only at 1.030. It's been at that for a week. It tastes like a it will be a good stout, but the FG seems high. There is 1 lbs. of lactose in there, which might be the reason the gravities are higher.

Any ideas?


  • 1
    Must see a recipe to really dig into the issue. % lactose and % specialty malts especially.
    – brewchez
    Oct 28, 2016 at 10:51

1 Answer 1


Really can't say how the lactos is effecting the gravity with out the whole recipe.

It's very likely it can finish out the remaining points with some time and warmth. Bring it up to 70°F and give it a swirl to stir up the yeast.

1.030 is only a few points off from the high end of a sweet stout's FG of 1.024.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.