I have a 2.5-2.75 gallon batch of Amber beer. I brewed it using the biab method. It's been in primary for about 2 weeks. 5 days ago the hydrometer reading was 1.030 and 3 days later it was 1.030. The OG 1.060 was and read after the wort was cooled in the kettle all night.
Mash temperature was 152 and cooled to about room temperature before adding yeast. Fermentation is done at room temperature which varies 65 and 80 around 70 average.
5.5 Lb American pale 2 row
2 lb Crystal 40
Safale 05 ⅔ packet of yeast (.32 oz) dry Added about ¾ teaspoon of yeast Energizer
- first question: should I add more yeast to restart the fermentation or is it done?
- second question: Can I add the remaining 1/3 packet of us-05 yeast that's been sitting on my counter for 2 weeks? is it dead or unsanitary?