Irish Stout - FG 1020??

[TimothyW]

Hi, me again (previous post was on the same brew with wine smell - which has gone).

 

Now the problem is the gravity was stuck at 1024, then I pitch more yeast last Thursday and gravity down to 1020 - still too high I would think.

 

Full details as follows:

 

1 tin Coopers Irish Stout

1 tin Coopers Dark Malt Extract

500g local dry malt extract

1 packet Safale 04

 

pitched yeast at about 22 degrees C on 27 April (forgot to take SG)

temperature in fermentor for first 7 days was 18 degrees C

since the 4 May temp at 22 degrees C.

 

Last Thursday gravity at 1024 for 4 days so pitched yeast again and it's dropped to 1020. [crying]

 

Is 1020 low enough to bottle (glass quarts)? I will check again tomorrow but doubt it will drop more [crying]

[PB2]

I would not bottle this recipe in glass if it has stopped at 1020. [pinched]

 

Are you confident that your hydrometer reading is accurate? Make sure t reads 1000 in water, is suspended in the beer sample and there are no bubbles clinging to it.

It's being fermenting for a long time...if it still smells and tastes okay, get yourself some PET bottles (HBS, K Mart, Big W, Coles).

[Moy71]

Hi Timothy, CAn I ask how your irish stout got on?