Fermentation seems suck at 1020...help!

[guyfl]

Hello, I'm a newbie so my apologies if I've posed this in the wrong place...
I'm on about my third extract brew. I'm doing an IPA using:

Coopers Light LME 3kg
Spraymalt Meduim DME 1kg
Crystal Malt 100g
Cascade hops 65g

Everything went well with the boil and it was fermenting ferociously for a day or two before gradually slowing down. OG was 1050.
I'm now on day 10 in the FV and stuck on 1020. Whilst there are a few bubbles, it's definitely slowed down.

So my question is: Do I go for secondary now or do I need to wait for it to drop below 1010? And what to do if it doesn't?!

It smells lovely by the way, got a real alcohol whiff to it which I'm sure is good....?!

Many thanks in advance!

[Pinto]

Firstly, I'd go for a gentle rouse of the trub with a sanitised spoon and leave it for a few days more - usually good for knocking off 0.005 - 0.010 from the gravity - remember that an all malt recipie will have a higher FG due to having more unfermentables.

If nothing moves after another 3 days, say, then its all done - proceed to secondary & bottle

[guyfl]

Great stuff - I'll let you know how it turns out.
Thanks for the advice!

[orlando]

What yeast did you use and how did you use it?

[gnutz2]

+1 We need to know the yeast.

[jimp2003]

I agree - info on the yeast and temp you have been fermenting at will give us a clearer picture.

[guyfl]

It was 'Ale Yeast' from Wilkinsons.... probabaly not very good!

[JammyBStard]

+1 what Pinto said, I just grab the fv and sort of shake it up in an aggressive pretending to drive sort of motion, it works quite well and avoids the risk of the spoon and letting air in.

[EoinMag]

So are Muntons making Coopers kits locally now or what?