Before racking my Cream Stout to the keg I took a sample to check finishing gravity after over 4 wks in primary & it was at about 1.026. It was an extract and the OG was at 1.052. I usually don't even bother checking until I am ready to bottle or keg. I put it into the keg & purged the air out & put about 30 psi of carbon dioxide in and plan to keep it at 70 degrees for another 2 to 3 wks & check it again. I used the muntons dry yeast that came in the kit. I know that a lot of you on this forum don't care for the muntons but I haven't had any trouble in the past. Any suggestions?