Dazza_devil
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- 18/2/08
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G'day Brewers,
My Muntons Export Stout has stalled at SG 1026. I put the kit in with a stout pack - 500g Dark dry malt , 250g Light Dried Malt, 250g Maltodextrin and made it up to 16 litres with the kit yeast. It was kept at 18 degrees in my brew fridge with tempmate and fermenting well within hours of dry pitching the yeast. It formed a huge krausen and all seemed well until about 5-6 days in any visible action appeared to diminish, I took a reading of around 1027. I then bumped the temp up to around 19-20 degrees. I took another SG reading today (day 11) of 1026. Should I pitch another yeast, I have a spare fresh sachet of Coopers yeast that came with a Pale Ale Can. Rehydrate it, pitch it dry or make a starter with some of the wort? Or perhaps transfer it to a second fermenter then repitch?
Would it be OK to bottle it now? I worked out it would have an alcohol content of around 4.5%.
Any suggestions would be appreciated, thanks.
My Muntons Export Stout has stalled at SG 1026. I put the kit in with a stout pack - 500g Dark dry malt , 250g Light Dried Malt, 250g Maltodextrin and made it up to 16 litres with the kit yeast. It was kept at 18 degrees in my brew fridge with tempmate and fermenting well within hours of dry pitching the yeast. It formed a huge krausen and all seemed well until about 5-6 days in any visible action appeared to diminish, I took a reading of around 1027. I then bumped the temp up to around 19-20 degrees. I took another SG reading today (day 11) of 1026. Should I pitch another yeast, I have a spare fresh sachet of Coopers yeast that came with a Pale Ale Can. Rehydrate it, pitch it dry or make a starter with some of the wort? Or perhaps transfer it to a second fermenter then repitch?
Would it be OK to bottle it now? I worked out it would have an alcohol content of around 4.5%.
Any suggestions would be appreciated, thanks.