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Straight forward recipe: Coopers Real Ale and Brew Enhancer NO. 1, made beer 2 weeks ago, re-stirred 2 days ago, still will not drop, I am not keen on low alcohol beer and don't want to run the risk of exploding bottles. I have been making beer for a little while now and have never had this happen before, should I pitch more yeast or pitch the beer in the sink? Any help would be much appreciated thanks.

If it has been cold, warm up and repitch.

1020 seems a lot high

Dogger

If you have a second fermenter, just rack it. This rouses your yeasties- they sometimes become lethargic. It should drop your FG. Also, warm it up a bit.

What do you mean by rack?

Basically transfer the wort from one fermenter to another (usually by means of a piece of food grade hose).

This gets your brew off the primary yeast bed, which will start to break down (lyse), creating some unpleasant flavours. Once a brew has been racked (put into secondary) you can leave it for quite long periods of time, so that some of the yeast can settle out (naturally clearing the beer); re-energise the yeast (increasing yeast activity, and hence lowering FG); and allowing the beer to condition prior to bottling.

All these things lead to a better tasting beer, with just one simple step.

With this process, there is still enough yeast in suspension to ensure carbonation after bottling/kegging.

Hey Oliver, how about a sticky for this one?

Thanks Chris, just need a second fermenter now.

I have had 2 brews that would not budge off 1020. I stirred, pitched more yeast, added nutrient, racked. I have bottled them and they turned out fine. Did not over carbonate in the bottle. In fact the most recent one I am hoping will carbonate some more! Both were brewed with Cascade Chocolate Mahogany Porter kits and had OG of 1042 and 1045.
Cheers
Steve

TB, you can get a pail set-up for $35 at the Country Brewer. That includes tap etc. Pretty good value for something to rack into.