I just took the gravity on my AHS Milk Chocolate Stout (started at 1.074), it's stuck at 1.034. I pitched a 1.5L starter with WLP013. I don't know if I should go out and get more yeast to pitch, or leave it be? I just shook it up a good amount to get the yeast back moving in there after putting the stopper back on. It's been 1.5 weeks, after the 3rd day of fermentation the house got pretty cold but most of my fermentations finish after 48-72 hours so I didn't take any measures to warm it up. I moved it to my room now where the heater's going. You guys think it has to do with the temp? I've never really done a brew this large before.
Note: The ambient temp was about 68, it dropped to 58 after about 3 days. Though the stick-on thermo reads 63 or so right now.
Note: The ambient temp was about 68, it dropped to 58 after about 3 days. Though the stick-on thermo reads 63 or so right now.