What gravities should I get in secondary fermentation?

[moco]

I've made up a Woodforde's Naval Reserve, it started at 1038 (I put more water in than suggested) and at 11 days it was not moving at 1014. Probably too high to be thinking of barrelling I imagine, but there you go, you live and learn (particularly the latter on this forum).

I added 2.5 oz granulated sugar, which raised the gravity to 1020 or thereabouts. It is now, 4 days later, at about 1018 (and tasting sweet).

I expected the secondary to be all but over after 3 days in the barrel, and the SG to be 1012 or lower. At that point I planned to condition at 9C for a couple of weeks.

Is my secondary fermentation stuck? What should I do?

[moco]

Sorry, I wasn't very clear.

I DID rack it to the barrel, at 11 days, adding the sugar for the secondary fermentation. I've taken the SG from bleeding some off from the tap.

So, if I read you right, I can cold-condition the beer when it gets to 1014. Should I keep it warm (21c) until then? Could it be stuck in the secondary?

Many thanks...

[Stonch]

Our last Brupaks kit (Black Moor Stout) finished at 1014 and turned out grand.

Our current Brupaks kit (Scammonden Dark) has been in primary for 9 days and has been stuck at 1014/1015 for two days. We're set to bottle it.

Does anyone know if 1014 is ok for a Brupaks kit FG?

[Stonch]

yes 1010 is the target SG, come to think of it. but the last stout was cracking so i am not too worried.

i do have a brupaks beer enzyme sachet. but would that have a negative impact? is that just for stuck fermentation that finish very high, say 1020?