My fifth homebrew is a NB Big Honkin Stout extract:
After the boil and around 150F I dropped in the oregon pureed cherries, 1 3lb can. I added enough water to the better bottle to hit 5 or so gallons. My OG was 1.075. The kit is listed as 1.068, so i figured that the extra points came from the cherries. I though in my safale US-05 and went to bed. 8 hours later the thing was raging in the bottle with blowoff tubing. A week later, I took a grav measurement. I read 1.026. I figured it still had some work to do. A week later, still 1.026. Put in a half a packet of champagne yeast. Week later, 1.026. I figured that perhaps the yeast had gone dormant (I did keep it cool, around 65F, in a water trough with some ice formed in water bottles), and I was worried about bottle bombs, so I racked it to secondary without any cooling and hoped the yeast would reawaken. Week later, 1.025. Aaargh!
I need bottle it this week. I am worried that my yeast have pooped out, but that doesn't make sense with the bubbles I still see every day. I am thinking about adding some more yeast with my priming sugar to make sure I get good carbonation. Does that make sense? More importantly, was was my FG high? I am beginning to wonder if in actuality my OG was mis-measured; the kit is listed as a 1.068 OG, and from what I read on the web the cherries could add 15 or 20 points. This would push my attenuation into the 70s, which I am more apt to believe. Anyone have some comments?
EDIT: I do not use any tap water. I boil with water that comes out of machines in front of the grocery store (so I know its good but not sterile) and top off the primary with bottled.