I brewed what was supposed to be a dry stout 3 weeks ago. It started at 1.043 and is only down to 1.012 now and it tastes sweet.
I brewed a pale ale 2 weeks ago that started at 1.040 and is now down to 1.004.
Both were fermented in the same room pretty cool...the low 60sF, with nottingham yeast. Do darker malts ferment more slowly? Do you think my stout is stuck and should I pitch more yeast or do something else? I decided to hook up a warmer and warm all my beers up to 72F or so, but I'm worried my dry stout is not going to be dry.