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Old 12-04-2012, 12:00 AM   #1
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Default Irish Stout too high gravity

I currently have an Irish stout malt extract from Midwest supplies on the second fermentation. The OG was 1.042. After 7 days on the primary, I transferred to a carboy and the gravity was then 1.020. It's already been 8 days on the second fermentation stage and the gravity still on 1.020. The FG on the recipe is 1.010-12.
I moved the carboy from the basement (64 F) to a warmer area in a closet (70 F), I also gave it a few shakes and the airlock started to bubbling again for few minutes, but that was it.
My questions are, should I pitch in more yeast? I harvested the yeast from the primary fermentation, i have a couple of jars in my fridge, so can I use it again on this batch and how much? or should use a new package of yeast?

I appreciate your advise on this.


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