car421
Well-Known Member
Brewed an Irish red on 3/23 and it seem to have stuck. Extract kit that used Winsdor yeast. I added an extra 1.5 lbs of DME that I had and hit a SG of 1.072. Have taken 2 readings 3 days apart and am stuck at 1.024. I just gave it a shake and upped the temp to try and get the yeast moving again but am not to hopeful with that. I have some Champagne yeast but am worried about making it too dry.
Any suggestions?
Any suggestions?