Quote:
Originally Posted by chris19delta
Its been about 15 days and the beers still at 1.018 SG (1.041) SG. So approx 3% abv. Should i throw more yeast in or just deal with it being kinda weak?
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No, if it's at 1.018 there is very little in the way of fermentable sugars that could be left.
The best fix is to next time start with a recipe that has more fermentables in it. A beer that starts at 1.041 is in the "mild" or low alcohol territory and just won't give you a bigger beer.
If you use a lot of crystal malt or extract that isn't as fermentable as others, it can stall out at 1.018-1.020. That's common in stout recipes, for example. Some beers finish lower, depending on recipe ingredients and yeast health.
Should i throw in more yeast?
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