I threw together a batch 2 weeks ago with some ingredients I had laying around. The airlock in the primary stopped bubbling after about a week and I racked it to secondary last night (13 days in primary). although the fermentation appeared to be complete, the SG was at 1.022 (OG was 1.050) and, when I tasted it, it had somewhat sweet, cidery taste to it. It certainly didn't taste like it was finished.
The airlock has been bubbling just a bit in the secondary and I'm wondering if the fermentation never completed in the primary. I have an extra packet of Nottingham in the fridge and am wondering if I should throw it in the secondary? Can this help or hurt in any way?
The recipe I brewed was as follows:
Batch Size: 5 Gallons
3.5 oz. Dextrine malt (Cara-Pils)
3 oz. American chocolate
6 lb. 6 oz. Light malt extract
1.0 oz. Glacier (7.4% AA, 60 min.)
.25 oz. Glacier (7.4% AA, 30 min.)
.25 oz. Glacier (7.4% AA, 15 min.)
1 packet Nottingham Yeast
OG: 1.050 Current SG: 1.022