Brewers Choice Irish Stout

[Mauri]

Hi all, first post on this forum, even though I have been lurking for quite a few weeks now.
My question: on the 11th Sep I started a Brewers Choice Irish Stout using a 1.5 kg of Coopers Dark Malt Extract. OG was 1.045. The fermentation in the first couple of days was very lively (overflowingly so ). However now it seems to have died down and the gravity has been stuck on 1.020 for the past 2 days. I was wondering if anyone has done one of this and what gravity I should be expecting. Also has anyone had one of this getting stuck before?
Thanks
Mauri

[BlackBag]

Hello Mauri
Welcome to the asylum, all leave cancelled.
I aint done that specific kit, but I wouldn't worry to much. Take a sterilised and rinsed paddle and try giving your brew a gentle stir. Not too much, you don't want too much air getting in there. Just a bit to wake up the yeasties. They've probably dozed off a bit as the temperature's dropped. Do this and leave it be until Sunday, try taking another reading then. Hopefully it should drop to about 1010. If, in the unlikely event, it's still stuck, it's still not a biggy, you've got all the time in the world. No beer was helped by being rushed. My first 2 brews stuck, I would have been lost without this forum board. Guaranteed whatever happens to you will have happened to some bugger else, you'd be surprised at some of the great advice on here.
Best of luck.

[BlackBag]

Just looked at your posting again. You've done a Woodfordes and your asking advice! Well congratulations. If you've succeeded with one of those that stout should be a walk in the park!

[Mauri]

Thanks for you reply,
yes I think the temperature dropped a bit, and especially during the night it may be a little too cold. I 've given it a gentle stir and added half a teaspoon of youngs yeast nutrients. So hopefully that'll get things moving again.

As the the woodfordes...well that stuck too! And in that case it was definitely not down to temperature. Tried all, but I had to resort to DBE eventually...it went down to 1.006. I gave it 4 weeks to mature and now it's perfectly drinkable, if a little thin.
Cheers