I am fermenting a new beer with champagne yeast. My starting gravity was 1.040 and I am aiming to finish at 1.013 but it has been stuck at 1.020 for 4 days now. I have tried adding extra yeast but still no change in the gravity.
I think the problem is the initial mash temp was 68-70 deg C (I was aiming for 65 deg C) and I think that I have produced too many long chain, unfermentable sugars.
I want the strength to be 3.5% abv, what can I do to achieve this. I was thinking about adding some sugar, but I don't know how much sugar to add and I don't know if this will even work.
Please help!!!!
I think the problem is the initial mash temp was 68-70 deg C (I was aiming for 65 deg C) and I think that I have produced too many long chain, unfermentable sugars.
I want the strength to be 3.5% abv, what can I do to achieve this. I was thinking about adding some sugar, but I don't know how much sugar to add and I don't know if this will even work.
Please help!!!!