I brewed a mild a couple weeks back with Nottingham dry yeast and wasn't paying attention to the temps in my basement at the time. It got down to 61 and I noticed the beer stopped fermenting a little quick. the starting gravity was 1.038 and it is stuck at 1.020. Still way too sweet. I moved it upstairs where it is 68 degrees and lightly stirred it to get it going again. This didn't work so I went up the LHBS and bought another pack of Notty and pitched it in and stirred it really well. Still nothing.
Is it possible something else is going on preventing it from fermenting out. I know there is still sugar left in there. It should have stopped around 1.012. Any help would be much appreciated.
Is it possible something else is going on preventing it from fermenting out. I know there is still sugar left in there. It should have stopped around 1.012. Any help would be much appreciated.