Originally Posted by StrongBad42
I got an Irish stout. It's still fermenting, but it just doesn't seem to be going well. After 11 days the gravity readings have gone from 1.05 to 1.03, and apparently the late hops addition in the directions is not such a good idea for stouts.
Can't say it's the kit but could be the process. What yeast? Did you aerate well? What temperature is it fermenting? Have you tried to rouse the yeast and possibly warm up the vessel? Did you make a starter or rehydrate the yeast?
Midwest is known for great kits and fresh ingredients. When I started brewing before going all grain I brewed at least a dozen different kits from them and they all were good beers. As my process improved so did the beer!