moonlightelm
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- Jan 31, 2012
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I'm a beginner brewer. This is my 5th batch. I'm brewing sweet stout NB extract kit with the following ingredients:
0.5 lbs english chocolate malt
0.5 lbs weyermann carafa III malt
6 lbs amber malt syrup (half at 60 min/half at 15 min)
1 lb lactose
1 oz Williamette hops
Danstar Nottingham ale dry yeast
OG 1.053
After brewing, pitched yeast (72F) when wort was 78F. Wort sat in primary for 12 days at an average temperature of 65F. Racked to secondary and added 1 vanilla bean soaked in 1oz vodka and 3 cinnamon sticks. SG 1.030.
Wort has been in secondary for 8 weeks. First 3 weeks average temperature was 61F (in garage). Moved the carboy indoors where the average temperature has been 70F since. Air lock is still showing signs of fermentation (one leg elevated). Took SG today and it is still 1.030. This has me concerned that there was inadequate yeast in the wort.
Any thoughts on what I should do at this point?
0.5 lbs english chocolate malt
0.5 lbs weyermann carafa III malt
6 lbs amber malt syrup (half at 60 min/half at 15 min)
1 lb lactose
1 oz Williamette hops
Danstar Nottingham ale dry yeast
OG 1.053
After brewing, pitched yeast (72F) when wort was 78F. Wort sat in primary for 12 days at an average temperature of 65F. Racked to secondary and added 1 vanilla bean soaked in 1oz vodka and 3 cinnamon sticks. SG 1.030.
Wort has been in secondary for 8 weeks. First 3 weeks average temperature was 61F (in garage). Moved the carboy indoors where the average temperature has been 70F since. Air lock is still showing signs of fermentation (one leg elevated). Took SG today and it is still 1.030. This has me concerned that there was inadequate yeast in the wort.
Any thoughts on what I should do at this point?