Hi everybody, in my second batch ever i brew a Foreign Extra Stout. 16 Liters with a OG of 1.075 aiming 1.018 of FG. I used 1 pack of dry yeast S-04.
5 days after pitching i took a gravity sample: 1.030
9 days after pitching i took another gravity sample: 1.030
My question is: I got a stuck fermentation or it's just slow?
Don't know if i pitched insufficient yeast or wrong yeast strain.
If that was the case, can i bottle it after the conditioning even though there is too may fermentable sugars left? accepting the sweetness.
Or what are your thoughts?
5 days after pitching i took a gravity sample: 1.030
9 days after pitching i took another gravity sample: 1.030
My question is: I got a stuck fermentation or it's just slow?
Don't know if i pitched insufficient yeast or wrong yeast strain.
If that was the case, can i bottle it after the conditioning even though there is too may fermentable sugars left? accepting the sweetness.
Or what are your thoughts?