Brewing my fourth batch with the following recipe:
1kg Weyermann Bohemian Pilsner (3-4 EBC) grains
1 can of Cooper's Canadian Blonde LME
1 can of Munton's Pilsner LME
0.5kg of Munton's Brew Enhancer which consists of 50% of dextrose and 50% of DME
0.5kg of Extra Light Munton's DME
Hops: East Kent Golding and Fuggles, boiled around 15 min (I am thinking to dry hop with Saaz after the fermentation is complete).
Yeast (by starter): one 6g pack of Munton's and one 7g pack of Cooper's ale yeasts
OG: 1.052
It has been fermenting now for six days, racked to secondary on day three (did this according to Munton's instructions, perhaps not the best thing to do). I would like to get around 1.010 as my target gravity, but now the beer is at 1.016 (on day six).
What do you think - will it ferment till 1.010'ish or will it be stucked at 1.016? Should I pitch more yeast or just RDWHHB? The temperature is now 19c (66F). It has dropped about three degrees from the temperature of the wort when I pitched.
1kg Weyermann Bohemian Pilsner (3-4 EBC) grains
1 can of Cooper's Canadian Blonde LME
1 can of Munton's Pilsner LME
0.5kg of Munton's Brew Enhancer which consists of 50% of dextrose and 50% of DME
0.5kg of Extra Light Munton's DME
Hops: East Kent Golding and Fuggles, boiled around 15 min (I am thinking to dry hop with Saaz after the fermentation is complete).
Yeast (by starter): one 6g pack of Munton's and one 7g pack of Cooper's ale yeasts
OG: 1.052
It has been fermenting now for six days, racked to secondary on day three (did this according to Munton's instructions, perhaps not the best thing to do). I would like to get around 1.010 as my target gravity, but now the beer is at 1.016 (on day six).
What do you think - will it ferment till 1.010'ish or will it be stucked at 1.016? Should I pitch more yeast or just RDWHHB? The temperature is now 19c (66F). It has dropped about three degrees from the temperature of the wort when I pitched.