Long time reader, first time poster.
I have my first ever batch down, I went for a kit larger (due to the cold weather here) with enhanced dextrose for added sugar.
starting PA was about 5% but after 2 weeks bubbling was slowing to a crawl and the PA was only down to about 2% and has been sitting there for at least 3 days.
Yesterday I racked off of the sediment because I was worried that sitting on the dead yeast might produce off flavours, and that soem aeration might kick things back up to life, but now 12 hours later there is 0 bubbling going on. I think I may have made the wrong decision.
Any advice on what may have gone wrong, and any action I should take to save the batch?
As a bonus, the wort tasted great when I was syphoning it