I recently started brewing extract kits. I had wanted to brew an irish red kit with some modifications. So I talked with a local owner of a beer and wine store where I buy my kits. He also developed the recipes he sells. I told him I wanted to up the ABV and try adding some subtle cherry flavor. So he recommended add 1-2kg extra of malt extract and some cherry puree (large can, already pasteurized).
So I brewed as I always had, added the extra malt. Added the wort to the primary and topped up with water. Then added the cherry puree and stirred the mixture gently. I took a SG reading of 1.060.
On day 1 there was noticeable fermentation, on day 2 there was a lot of fermentation. So much so the foam on top of the beer was mashed against the top of the lid to the primary. This is much more fermentation than I had seen on the two previous kits I had brewed. On day 3 fermentation was not noticeable at all, there was only a very small amount of foam on top of the beer.
With the other two kits I had brewed I transferred on day 4 and day 5 as there was still obvious fermentation happening on before this. Even by day 5 on one of the kits there was more foam left than on day 3 on this modified irish red kit. So I called the same guy to get advice on how to proceed, I was concerned the fermentation had stalled. He told me to take a SG, which I did, it was 1.012. So he told me to transfer to the carboy for secondary fermentation.
Today I checked the carboy and there is no obvious activity. On the other two kits I had brewed there were noticeable tiny bubbles constantly rising to the top of the beer and the airlock was quite active. Today I watch the air lock and I see one bubble go through the airlock about every 3 minutes.
So my question, has the fermentation stalled? Is there anyway to recover the beer, ie should I re-pitch more yeast to kick start fermentation again? Or does anyone have any other suggestions?
Thanks in advance for any help or suggestions. Sorry about the length of the post.