Muntons Midas Touch Seems To Be Stuck?

[philip5660]

Hi all,

I've been reading this thread with interest.

Apologies in advance for my Newbie's ignorance but I have a "what if" question related to this.

Q1: What problems would there be if the SG was 1020 after 14 days or so and there didn't appear to be any bubbles and appeared flat(if no airlock was used)?

Q2: Could it be racked (I think that's the correct term)under such circumstances in a keg with sugar for secondary fermentation when at 1020?

a curious YogiBeer!

Q1: The problem is that it's not finished fermenting, for some reason the sugars that are left aren't fermenting (some sugars ferment some don't) - The dry beer enyme breaks these sugars down and makes them fermentable. So if you're stuck at 1020 there's too much sugar left and not enough alcohol.

Q2 In the case of the muntons secondary fermentation won't occur until an ezyme is added or you actually add more fermentable sugar to prime.

 

[YogiB]

Thanks Philip5660; much appreciated. :thumb:

YogiBeer