Seeking expertise... I can never get my beer to get to a legitimate FG. I feel like I'm making a fundamental mistake that causes my fermentation to stop early. This has been a problem for me since my first brew. I've continued to try new things to improve this through enhanced practices with no success and am out of ideas.
Currently in primary is an extract vanilla stout with OG 1.056 via refractometer. I used White Labs Irish Ale Yeast in 2L starter on stir plate which fermented just fine. I dumped the wort and pitched the yeast into an aerated glass primary at 68degs. Fermentation started quickly and like every time, fermented steady but not crazy; no where close to needing a blow off tube. Temp rose to 77 during then dropped to 74 a few days later at which point I put on my heating jacket, thermowell, and temp control unit set to 73.
After two weeks SG was 1.036, it's now been three weeks still at 1.036. Again, this is typical for me. Considering pitching more yeast.? Would my sanitized thief with small amount of remaining sanitizer liquid kill yeast in the primary?
If anyone can help I'd really appreciate it. Thanks.
Currently in primary is an extract vanilla stout with OG 1.056 via refractometer. I used White Labs Irish Ale Yeast in 2L starter on stir plate which fermented just fine. I dumped the wort and pitched the yeast into an aerated glass primary at 68degs. Fermentation started quickly and like every time, fermented steady but not crazy; no where close to needing a blow off tube. Temp rose to 77 during then dropped to 74 a few days later at which point I put on my heating jacket, thermowell, and temp control unit set to 73.
After two weeks SG was 1.036, it's now been three weeks still at 1.036. Again, this is typical for me. Considering pitching more yeast.? Would my sanitized thief with small amount of remaining sanitizer liquid kill yeast in the primary?
If anyone can help I'd really appreciate it. Thanks.