elbrewers54
Member
Hi All
Newbies here. Probably asking a question thats been asked a hundred times, but I am really not sure what to do here Weve got two batches under our belt (Irish Stout and an English Pale Ale). Our question pertains to our 3rd batch.
We brewed a Brewers Best Imperial Nut Brown Ale (recipe here: http://www.brewersbestkits.com/pdf/1048_Imperial_Nut_Brown.pdf) on 4/7. Per the brewers best directions we pitched the dry yeast without a starter. Fermentation started about 24 hours later and petered out after about 6 days. We moved it to a secondary 2 ½ weeks later (on 4/25). I tested the gravity when we went to transfer and it was at 1.021 at about 64F. The recipe says our FG should be between 1.016 and 1.019 (FYI: We didnt measure the SG because we broke the hydrometer and didnt have a back-up.) There hasnt been any action in the airlock for a while now both in the primary and secondary, though I can see trub (or maybe yeast) settling out on the bottom, so I tested the gravity again on 4/29 and it is still at 1.021. Is our brew just done with a higher FG or does this qualify as a stuck fermentation? Should we consider pitching some more yeast, or just bottle it? Any insight would be super helpful.
Thanks!!
Newbies here. Probably asking a question thats been asked a hundred times, but I am really not sure what to do here Weve got two batches under our belt (Irish Stout and an English Pale Ale). Our question pertains to our 3rd batch.
We brewed a Brewers Best Imperial Nut Brown Ale (recipe here: http://www.brewersbestkits.com/pdf/1048_Imperial_Nut_Brown.pdf) on 4/7. Per the brewers best directions we pitched the dry yeast without a starter. Fermentation started about 24 hours later and petered out after about 6 days. We moved it to a secondary 2 ½ weeks later (on 4/25). I tested the gravity when we went to transfer and it was at 1.021 at about 64F. The recipe says our FG should be between 1.016 and 1.019 (FYI: We didnt measure the SG because we broke the hydrometer and didnt have a back-up.) There hasnt been any action in the airlock for a while now both in the primary and secondary, though I can see trub (or maybe yeast) settling out on the bottom, so I tested the gravity again on 4/29 and it is still at 1.021. Is our brew just done with a higher FG or does this qualify as a stuck fermentation? Should we consider pitching some more yeast, or just bottle it? Any insight would be super helpful.
Thanks!!