Hi there folks - just wondering if someone here can help. I've got a Muntons Export Stout + Muntons Dark Malt on the go, onto the 2nd stage fermentation but after two weeks at approx 25oC.
Problem is the SG's still at 1024. When transferring from teh 1st fermentor to the 2nd, this was the SG but activity was low so I pitched in more yeast.
I've made this brew before a number of times, with a final SG of approx 1012.