ok guys i have come home and its still at 1018 even after shaking the fermenter up abit last night.. the air lock isnt bubbling at all..
what to do?
this is the 3rd day? is my temp too low?
Well if agitating doesn't work, or warming it up doesn't work, pitch another pack of yeast.one pack the one that came with the Coopers Mexican Cerveza
I am only an amateur but i've brewed plently with coopers cans and BEs, so I knew what the OG would be around. 1018 is pretty high for a can brew, and very high for a cerveza style. I'm just replying because I've been there, brews stuck around 1020, which I've managed to get lower with warmth and agitating it. I also have added more yeast to such a stuck brew and it dropped to 1013 withing two days after extra pitching of fresh yeast, so it can help.How come nobody has asked what krayzies OG was. Firstly many tins of extract are low in fermentables, some as low as 60% do some searching on this, plenty to read about the fermentability of extracts and how this can vary. Add some other complex sugars to it (BE) and 1.018 might just be around the expected finishing gravity. What is the expected Apparent Attenuation % of the yeast you used, lets say 70% with a starting gravity of 1.048 thats a finishing gravity of 1.014 in good fermentable wort, maybe it will only achieve low 60% in your wort. ie: (OG - FG)/OG in your case (48-18)/48 = AA% of 62%
It won't go down much further with BE#2. If it's 1012 the next day, bottle it.noobie mistake... i didnt take a reading
i opened the fermenter and stirred it up and now its at approx 1012 after 1 day. go figure.. should i wait a few more days and see if it will go down any further?
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