I've been brewing for a few months now and lately I've been experimenting with my own recipes, all partial mashes. In my latest experiment I was aiming for a coffee stout. It could be early to ask this question but I just switched it over into secondary ferment after 2 weeks in primary so I think it's valid.
I had an OG of about 1.058 before primary and after two weeks my gravity reads at 1.04. Aside from the fact that I still want it to drop about .03, but this seems very high after 2 weeks. I tried the beer and it isn't sweet. It tastes like it should to me. I'm not sure what has gone wrong so far. The only thing I can think of is that the fermentation temperature could be a little cold, we keep our house at 58F in the winter and I don't have a way to warm the brews during ferment as of yet, however I haven't had any problems with any of my previous beers although they haven't been perfect. I used Lallemand Windsor British-style beer yeast.
Any advice is much appreciated!
I had an OG of about 1.058 before primary and after two weeks my gravity reads at 1.04. Aside from the fact that I still want it to drop about .03, but this seems very high after 2 weeks. I tried the beer and it isn't sweet. It tastes like it should to me. I'm not sure what has gone wrong so far. The only thing I can think of is that the fermentation temperature could be a little cold, we keep our house at 58F in the winter and I don't have a way to warm the brews during ferment as of yet, however I haven't had any problems with any of my previous beers although they haven't been perfect. I used Lallemand Windsor British-style beer yeast.
Any advice is much appreciated!