MichaelS22 Posted March 7, 2011 Share Posted March 7, 2011 I am on my third batch of brew since getting my Coopers kit for Christmas. My SG is stuck at 1.030. The OG was 1.050. Here is what I used: 1 Can Coopers Stout 1 Can Coopers Dark Malt 400g. of Coopers Brew Enhancer Coopers Yeast provided with Stout I have been stuck for one week with SG of 1.030. Should I bottle, throw it away, pitch some more yeast, or what? Thanks Link to comment Share on other sites More sharing options...
MichaelS22 Posted March 7, 2011 Author Share Posted March 7, 2011 I should add that I had a very nice foaming action and a nice scum ring about 4 inches above the brew. Link to comment Share on other sites More sharing options...
Matty A Posted March 7, 2011 Share Posted March 7, 2011 If it is stuck at 1030. - Make sure that your hydrometer is callibrated correctly. - Give the fermenter a gentle swirl (don't want to introduce alot of oxygen tho). Then check a few days later and if still on 1030 I would think about pitching some more yeast. How long has it been stuck on 1030. I had my first toucan stout on for 2 weeks before it had finished fermenting. Link to comment Share on other sites More sharing options...
PB2 Posted March 7, 2011 Share Posted March 7, 2011 Further to Matt's advice - what's the ferment temp' and what Brew Enhancer, 1 or 2? Link to comment Share on other sites More sharing options...
MichaelS22 Posted March 7, 2011 Author Share Posted March 7, 2011 I used Coopers Brew Enhancer 1, it has been at 22-24 c. I have used three different hydrometers and they are all the same and it has been stuck for 5 days now. I gave it a gentle swirl two days ago. It had such great promise. The initial fermentation was really good with a lot of foam. I do not have anymore cooper's yeast; I have some mutons yeast and some yeast energizer that I picked up for a future attempt to make some high alc. Coopers IPA. Thanks guys. Link to comment Share on other sites More sharing options...
MichaelS22 Posted March 9, 2011 Author Share Posted March 9, 2011 G'day PB2, I followed your advice and mixed a sachet of coopers IPA yeast in a cup of warm water, let it stand for thirty-minutes, and poured it into my brew. This morning I noticed activity on the surface, a very thin line of foam is starting up and covers the entire surface. The layer is thin, but I have yeast activity!! It needs to hurry up because I only have a case of my last brew left (not counting what I am saving to age for a couple of months). Again, thanks Paul. Mike Link to comment Share on other sites More sharing options...
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