I have a carboy of Coffee Stout that I made the recipe for myself. It's been fermenting in the primary for two weeks now, and it seems that it hasn't gone anywhere in the past week. When I pitched the yeast, it had a Specific Grav of 1.051, with a Balling of 12 and a Potential Alcohol of 7%. After one week, the Gravity was down to 1.020, the Balling was at 6, and the Potential Alc. was at 3%. Its been a week, and I just took another measurement and the readings are exactly the same.
My question is whether it would be a good idea to rack it into another fermenter and add more yeast, since I know that there's still sugars in there from the Balling reading. I don't know if those are unfermentable sugars that are going to aid in the other flavorings or if those are sugars that I can get converted into alcohol with more yeast. What would you suggest?
Regardless, there's a very thick layer of inactive yeast and sediment at the bottom of my primary and I'll be racking it anyway for maturing.
My question is whether it would be a good idea to rack it into another fermenter and add more yeast, since I know that there's still sugars in there from the Balling reading. I don't know if those are unfermentable sugars that are going to aid in the other flavorings or if those are sugars that I can get converted into alcohol with more yeast. What would you suggest?
Regardless, there's a very thick layer of inactive yeast and sediment at the bottom of my primary and I'll be racking it anyway for maturing.