Rico6115
Well-Known Member
My recent batch (choc. raspb. stout) has been stuck at 1.030 even after adding more yeast. The batch started out being 1.058 and went great till the third day which it just stopped. Fermentation temps have been from 62-68. Anyone have any suggestions on how i should handle this. It tastes great and would love to finish it, but i think this could mean bottle bombs if something doesnt drop it any more. This was the AHS promo kit.