St. Peter's Cream Stout - finished at 1.018?

[Blob]

Hi everyone,

I need your help.

I have a St. Peter's Cream Stout at 1.018. The instructions suggested it should finish at 1.014. It's been in the FV for 3 weeks today. Few days after it started it got stuck at 1.020 - I stirred it two weeks ago and it barely dropped to what it is now... It's been sitting between 20-22 C... What do I do? Do you reckon it's safe to bottle? It just won't go any further and I don't see what I might have done wrong.

Cheers

 

[schraderbrau]

Give it another good stir up. If the readings still stay the same over the next few days then bottle it, it's done.