Hi, I'm making a strong stout from Coopers kit (how-to from their website below). Within 24 hours there was a nice frothy krausen. The temperature of the wort at that time was steady at around 26 Celsius (around 79 Fahrenheit). I went away for a 3 days and came back to a non-fermenting stout.
I have a wine next to the stout which had a steady temperature of around 20 Celsius (68 Fahrenheit) so I'm putting the high temps in the stout down to a fast initial fermentation. This is my second time doing this and the first time it did almost the exact same but then calmed down to a steady 20 Celsius and turned out nice.
The SG now is 1.022 (same as yesterday) and I'm not sure if the stout has actually stopped fermenting as I get bubbling in the airlock but it's could be 30 minutes or more apart!
Why is it going soooo slow (compared to last time)? Is it actually stuck? If not, what can I do to get it going again? If it is stuck can I restart with champagne yeast? Thanks!
P.S. The instructions below say use a commercial yeast but I used the yeast that came with the kit and I saw on Coopers' forums people say they've done the same and it's been fine.
I have a wine next to the stout which had a steady temperature of around 20 Celsius (68 Fahrenheit) so I'm putting the high temps in the stout down to a fast initial fermentation. This is my second time doing this and the first time it did almost the exact same but then calmed down to a steady 20 Celsius and turned out nice.
The SG now is 1.022 (same as yesterday) and I'm not sure if the stout has actually stopped fermenting as I get bubbling in the airlock but it's could be 30 minutes or more apart!
Why is it going soooo slow (compared to last time)? Is it actually stuck? If not, what can I do to get it going again? If it is stuck can I restart with champagne yeast? Thanks!
P.S. The instructions below say use a commercial yeast but I used the yeast that came with the kit and I saw on Coopers' forums people say they've done the same and it's been fine.
STEP 1: Mix
Our commercial Best Extra Stout is an outstanding beer, hence the numerous awards. This recipe is an approximation to the former version of Best Extra Stout at 6.8% ABV, which was also sold as a bottled-aged product called Special Old Stout. We reckon the extra alcohol increases the longevity of the brew. Its a great beer to cellar and taste periodically to see how it develops. To get as close as possible to style, its important to ferment at 21C using the commercial yeast culture. Look in our Talk Brewing area for a guide on growing our commercial yeast.
Ingredients
1.7kg can Original Series Stout
1.5kg Thomas Coopers Dark Malt Extract
500g Sugar/Dextrose
Method
1. Dissolve Coopers Original Series Stout, Thomas Coopers Dark Malt Extract and Sugar/Dextrose in 2 litres of hot water.
2. Fill fermenter with cool water to the 20litre mark and stir.
3. Sprinkle supplied yeast over the wort surface (or stir in active Coopers yeast culture).
4. Ferment temperature should be as close to 21C as possible.
5. Bottle once the specific gravity is stable over 24 hours.
STEP 2: Brew
During the first stage of fermentation dark brews may foam up through the airlock. This is a sign that the yeast is working effectively. To avoid this, fill the fermenter to 15-18 litres then top up, to the 20 litre mark with cool boiled water once the foaming has subsided.