I'm new at this, have only brewed 6-8 batches so far using extract kits and good old beginner's corn sugar with mixed results, some fairly decent, some pretty cidery. Now I'm trying to move one step up the food chain by doing my first all-malt kit (Brewer's Best American Amber). The OG seemed low @ 1.038 (recipe says 1.042-1.045), although I thought I mixed the wort well after combining the boil and makeup water in the fermenter. In any case, I moved on. The wort started perking just fine after about 16 hours and I had a smile on my face. Unfortunately, it perked pretty good (every 5-8 seconds) for 8-10 hours, then suddenly stopped dead. No action since. Stirred the wort, no change. Current gravity is 1.016 (recipe calls for FG of 1.010-1.014). It has currently been 48 hours since sealing up the fermenter, and almost 24 hours since fermentation seemed to stop.
1. My other hopped syrup/corn sugar kits have fermented great for 3-5 days and I usually bottled at about 7 days. What could cause the sudden stop after only about 8-10 hours on this one? Is this related to using all malt instead of corn sugar? The kit is 4 lb of syrup + 2 lb of Amber DME, plus some bittering and finishing hops.
2. Current 1.016 gravity is still significantly higher than the FG called for, but since no more fermentation seems to be taking place, I'm not sure what to do, other than I'm darned sure not going to bottle this stuff at this point. Do I just need to wait it out, or do I need to add a new shot of yeast?
FWIW, the kit was brewed exactly according to the recipe, and wort temp has been kept at 70 F +/- 2 degrees throughout.
Thanks in advance, I'd appreciate any help!
1. My other hopped syrup/corn sugar kits have fermented great for 3-5 days and I usually bottled at about 7 days. What could cause the sudden stop after only about 8-10 hours on this one? Is this related to using all malt instead of corn sugar? The kit is 4 lb of syrup + 2 lb of Amber DME, plus some bittering and finishing hops.
2. Current 1.016 gravity is still significantly higher than the FG called for, but since no more fermentation seems to be taking place, I'm not sure what to do, other than I'm darned sure not going to bottle this stuff at this point. Do I just need to wait it out, or do I need to add a new shot of yeast?
FWIW, the kit was brewed exactly according to the recipe, and wort temp has been kept at 70 F +/- 2 degrees throughout.
Thanks in advance, I'd appreciate any help!