Hi homebrewers
I´m from Portugal and i just brew my first batch 7 days ago. I join your forum some weeks ago, in order to learn with your expertise and grew up as homebrewer.
I´m a litle bit worried with the SG(1018) of my beer after 7 days fermenting, however was my first reading. Airlock dont show to much activity, like a booble per minute. Started with an OG 1044.
There is cold at this moment in Portugal, and the fermenter bucket thermometer shows beetween 16 and 18 degrees celsius. All fermentation were processed around 18ºc room temperature.
I made a Australian Pale Ale from Coopers with 1 can of 1,7Kg, and added 6oogr of dry pale malt extract, 400gr dextrose and 250gr maltodrextine. As our online shops didn´t have EB2, i bought the ingridients separately, and change a litle bit the formula, as i wanted a bit more body and abv.
So, i´m having a stuck fermentation?
I just see 2 factors, temperature low wich can lead yeast to go dormant or the maltodextrine adition as a no fermentable ingridient. Underpitched i think is not the problem as i put the packet of Coopers yeast of the kit.
I tasted, and was a litle bit “green” and bitter, as well is hazy/cloudy (Coppers yeast are medium attenuation and floculation?)
Should i transfer for a secondary and or transfering the bucket to warmer room?
Best Regards
D.Alves