Chris Mitchell Posted July 11, 2020 Share Posted July 11, 2020 Hi I'm making chocolate liquer stout. It's been in the fermenting vessel for 14 days and kept in floor heated area at right temp so I think all good there. I've made it several times before but this time the reading is 1.020 (should be 1.010). We used a slightly different yeast this time as English Ale Dry Yeast was not available. Instead I used the yeast from the Coopers Dark Ale can. Would this cause a problem? Any tips on what to do to bring the reading down? regards Chris Link to comment Share on other sites More sharing options...
Lab Cat Posted July 11, 2020 Share Posted July 11, 2020 14 days should mean it's done, but the FG is pretty high, considering you've done it before and got it lower. It's possible the branded yeast has higher attenuation than the Coopers pack. If branded is what you used in previous brews, that could be the reason. Maybe bump up the temp a few degrees for a couple of days. 1 Link to comment Share on other sites More sharing options...
Chris Mitchell Posted July 11, 2020 Author Share Posted July 11, 2020 thanks, will try that Link to comment Share on other sites More sharing options...
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