Help please! Am brewing a Brew Ferm Grand Cru kit, using 500g of light spray malt rather than sugar. Followed all instructions to the letter, everything was going well but after about 10 days in the fermenter the SG seems to have stuck at 1020 (should be 1010) and has been there for about 5 days. Temperature etc is spot on, can't understand why it won't budge. Have even given it a little swirl to try and get things going again but it still won't drop. Everything looks and smells ok, can I do anything else or should I risk bottling it now?
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I have also in previous years tested with electronic and glass termometers and I've found in my experience the little LCD stick on guages are actually pretty accurate, as accurate as they will ever need to be for the purposes of home brewing.