So I brewed my first beer about three weeks ago (and posted
the recipe I used back then). It was a Irish Stout from a Brewers Best kit.
The OG was 1.05, and after a day of clear fermentation, it seemed to stop dead.
Two days later, I took a gravity reading. 1.02.
A week after that, I took another gravity reading. 1.02.
After two weeks of it being at 1.02, after asking at my LHBS, adding some yeast activator (or whatever it's called), and keeping it warm, I finally added some more yeast (Nottingham). This may have been a mistake
, as many people on these forums say, but the reason I thought it would be ok was a) the LHBS had previously recommended adding some Nottingham as a way to make a less-sweet stout, and b) they said adding more yeast was a tool of last resort, but recommended Nottingham if the yeast activator didn't work.
Anyway, another week with new yeast goes by (week 3). Kept it warm (63°-69°F). Took a gravity reading today: 1.02, as always.
I also tasted it, and it didn't taste very nice. Not bad bad, but not really like beer. Slightly sour. Maybe there was an infection? It's possible that I did not sanitize as well as I should have.
Anyway, my options are:
1) Let it sit some more in the primary fermenter
2) Rack it to a secondary
3) Bottle it
4) Throw it away
What do you guys think?