OK, i brewed a AHS Double Chocolate Stout AG last Sunday. It went pretty hard for a couple of days, then stopped and everything dropped. There was a large amount of yeast at the bottom, so I thought it was done.
Today, 10 days after fermentation started, I racked it to secondary and took a reading. The OG was 1.054 and today it is at 1.030 at room temperature (68 degrees).
I used White Labs London Ale 013 yeast on this one. No starter.
Any suggestions? I'm hoping that racking to secondary might start it off again, but I'm not hopeful.
I do have some Wyeast 1056 slurry that I could add, but not sure that's a good idea.
Any advice would be appreciated.
Thanks!
Today, 10 days after fermentation started, I racked it to secondary and took a reading. The OG was 1.054 and today it is at 1.030 at room temperature (68 degrees).
I used White Labs London Ale 013 yeast on this one. No starter.
Any suggestions? I'm hoping that racking to secondary might start it off again, but I'm not hopeful.
I do have some Wyeast 1056 slurry that I could add, but not sure that's a good idea.
Any advice would be appreciated.
Thanks!