Stuck at 1.02 ... Again!

mparmer · 09-25-2009, 03:56 AM

I've got a Midwest's Irish red that has been in the fermenter 12 days and I just took a SG... 1.02. This is my third Extract kit to do this. I pitched two packs of re-hydrated Munton's ale yeast. Aerated the cooled wort. I just don't know... I controlled the temps this time. My first 2 batches did this and I pitched some coopers to get the beer to finally get to FG (or close anyway). This is my 4th batch. My 3rd one, I double pitched coopers and had no problems. I don't have any coopers right now but I do have another pack of Muntons. Should I pitch it or just leave it another week and test again? Just can't seem to figure this out.
As always thanks for your help...

JKoravos · 09-25-2009, 04:09 AM

Did you check the date on the yeast packs?

**Nurmey** · 09-25-2009, 04:15 AM

Midwest kits are great except for the yeast. Next time replace the Munton's for a better yeast and your 1.020 woes will be over.

**schweaty** · 09-25-2009, 04:16 AM

Patience is a virtue. Check it again in a few days.

What was your original gravity for this beer?

mparmer · 09-25-2009, 12:27 PM

The OG was 1.052. No, I didn't check the date's on the yeast packets. I know I'm not supposed to put too much stock in the airlock, but I had thought this batch would be better because it bubbled for 5 days (the first two batches stopped after about a day). The liberty cream ale in my other fermenter has wyeast british 1098 (via my first starter) and it has shown activity steadily since last Saturday. BTW, the irish red tasted pretty good last night when I took the SG. Thanks again for all the advice, (I clearly need it!!)

**schweaty** · 09-25-2009, 01:14 PM

Like Nurmey said, try using another brand of dry yeast such as Safale or Nottingham. There has been much documented success when using those and I can vouch for both of them reaching desired terminal gravity.

johnnyc · 09-25-2009, 01:44 PM

Honestly w/ extract I rarely get below 1.020. I've pitched re-hydrated S-05, US-04, wyeast smack packs, big starters with white labs yeasts and any brews I've made w/ a OG over 1.050 get stuck at 1.020. I'm about to go all-grain and I'm hoping the ability to regulate mash temperatures will help.

Stoopidwon · 09-25-2009, 03:00 PM

I've done 2 Midwest kits first one had Mutons and it fermented great. Second kit had Nottingham (possible recall batch) it did nothing for 3 1/2 days, repitched a Safale and it went real well....I really like Midwests kits but have started using differant yeasts with good success.

phatuna · 09-25-2009, 03:17 PM

Take a look at this thread: http://www.homebrewtalk.com/f39/i-need-your-input-138021/

PseudoChef · 09-25-2009, 03:19 PM

I would say it's the fermentability of the extract rather than anything to do with yeast.