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I have mixed a Coopers dark ale as follows:

1.7 kg can of Coopers dark ale
1.5 kg Morgans DME
400 g LDM
300 g Corn sugar
15 g Fruggles boiled for 3 min
Made up to 23 litres
Supplied yeast
OG 1053

It fermeted very well and maybe a bit to fast the temp was kept around 22 deg. I have now transfered it to the secondary but the gravity is reading 1022 and fermentation is down to a bubble every 15 to 30 min with no sign of foam on the surface.

Will this still go down to 1016? or must I add more yeast to the brew? How long should I keep it in secondary before bottling?

Thanks

Wally

Wally,
You've got alot of fermentables in there so FG will be higher than usual. I don't see any need to add more yeast and would steer clear of this option, simply check SG readings over a two day period and when the readings are the same it's ready to bottle.

If you think that the secondary has stalled you could give the fermentor a bit of a swirl, is secondary temp. still around 22c? Primary temp no problems.
Cheers
AC

Yeh pretty high Wally,

Do you correct for the heat?

Dogger

According to the brewcraft calculator - based on the ingredients you've used

http://brewcraft.com.au/wa.asp?idWebPag ... etails=120

You should have

OG 1.058
FG 1.019
Alcohol 5.9

I'd say it's just about there - and there is no need to add extra yeast

Just make sure that you get the same reading on two consecutive days

Cheers