u/IncredulousPulp

I have just done a couple of invert sugar brews with no problem. Going from gravity of 1080 down to 1005 over a fortnight.

Then I’ve started a malt extract brew with the same equipment, the same yeast, and the same location.

It fermented very busily for a couple of days then slowed down to almost nothing. It’s gone from a gravity reading of 1100 down to 1060.

It’s got yeast nutrient, it’s got some calcium carbonate, it’s got a warming strap. I just can’t figure out where I’m going wrong!

Is it too rich a mixture? It’s got some caramalt and dark malt extracts - is it full of unfermentable sugar?

Or is it the yeast? I’ve been using EC-1118.

Any ideas welcome.