Brew-boy
Well-Known Member
I made a Golden 10 days ago which started off at 1.081 had really fresh yeast and made a 2000ml starter on my stir plate. I pumped O2 into the wort prior to pitching and fermentation was going in about 8 hours. My problems now it appears to be stuck at 1.027 and the recipe said it should finish really dry at 1.007 the simple sugar add was to get me this low. I used WLP570 yeast, should I pitch more 570 or would a Cal ale that I have on hand work without changing the flavor?