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cranked a brew up a week ago which had a SG of 1060 and has come down and stopped at 1014, should i add more yeast to get it down to 1006 roughly or is 1014 as low as it goes?
A few more detials might help, what was in teh brew, 1060 is fairly igh to staret. You are probably at the end point. Adding yeast won't do anything, as there is now lots of yeast as it multiplies.
brew is coopers draught, 1.5kg castor sugar, water temp at time of adding yeast was 27 degrees, couldnt get it any cooler. I am doing a comparison of caster sugar vs dextrose, the dextrose brew is still working as i started it a 4 days later.