ChefMichael01
Well-Known Member
AK47, I had this problem with a couple brews as well. You may want to try slightly higher fermentation temps (depending on what you're brewing and what yeast strain you're using) but 63-68 would be a good level. Also, leave in the primary for longer than a week (IMHO) as when you transfer to a secondary you are losing a good amount of the yeast/nutrients the yeast needs to ferment. Secondary is for clearing/conditioning, not fermenting.
Hope this helps.
Hope this helps.