Hi everyone!
I am currently brewing a chocolate coffee stout. I am planning on adding the coffee and cacao nibs in the secondary fermentation.
My initial gravity is 1.072. The problem is that after a week of primary fermentation I have been stuck at 1.032 for 3 days now. I think my problem was not letting the dry yeast I used fully rehydrate so it may have been strained. The beer tastes too sweet to me at 1.034 so I was wondering if pitching more dry yeast is the right move here.
On hand I have a couple packets of dry yeast I got with a munton's wheat can of extract. Would this be okay, or should I just go to the LHBS and buy another packet of the same yeast I used initially (US-05)?
Thanks for taking time help me out.
I am currently brewing a chocolate coffee stout. I am planning on adding the coffee and cacao nibs in the secondary fermentation.
My initial gravity is 1.072. The problem is that after a week of primary fermentation I have been stuck at 1.032 for 3 days now. I think my problem was not letting the dry yeast I used fully rehydrate so it may have been strained. The beer tastes too sweet to me at 1.034 so I was wondering if pitching more dry yeast is the right move here.
On hand I have a couple packets of dry yeast I got with a munton's wheat can of extract. Would this be okay, or should I just go to the LHBS and buy another packet of the same yeast I used initially (US-05)?
Thanks for taking time help me out.