tmadar
Member
Hi guys...
Need a little advice...Brewing a 5 gal Irish Stout kit from Midwest Supplies. SG was around 1.045 (range was 1.042 - 1.046, so I was good there). FG is supposed to be 1.010 - 1.012 but after 2 weeks in the fermenter it was only down to 1.021. We called the folks at Midwest and they suggested stirring it up gently to re-suspend the yeast and give it a few more days. Did that last Saturday and just checked it....no change! Still sitting at 1.021 (now alomost 3 weeks in the primary). Temps were pretty consistent for first week and a half (68-71), but it got warm at the end of last week, so I moved things down to the basement (66-68). After the stir, I left it upstairs where it has stayed around 68 ever since. Any suggestions? I have a half a pack of Saffbrew s-33 from a 1 gal Belgian batch that I could toss in (I've been tempted)...what do you think???
Any/all advice would be appreciated!
-Todd
Need a little advice...Brewing a 5 gal Irish Stout kit from Midwest Supplies. SG was around 1.045 (range was 1.042 - 1.046, so I was good there). FG is supposed to be 1.010 - 1.012 but after 2 weeks in the fermenter it was only down to 1.021. We called the folks at Midwest and they suggested stirring it up gently to re-suspend the yeast and give it a few more days. Did that last Saturday and just checked it....no change! Still sitting at 1.021 (now alomost 3 weeks in the primary). Temps were pretty consistent for first week and a half (68-71), but it got warm at the end of last week, so I moved things down to the basement (66-68). After the stir, I left it upstairs where it has stayed around 68 ever since. Any suggestions? I have a half a pack of Saffbrew s-33 from a 1 gal Belgian batch that I could toss in (I've been tempted)...what do you think???
Any/all advice would be appreciated!
-Todd