I believe theres plenty of fermentable sugar there but my thinking is that the yeast may have been killed off by a combination of higher ABV and also temp . We tried to cool the brew down but it reached 28ºc at one point and was heading North. Currently ambient is 22ºc and thats the same temp as...

Hi There , this is my first post -Been brewing a stout with OG 1078 to hit FG of 1013 to give us a 8.5 % Stout. Problem is we've stalled at an SG of 1017. ( commenced brewing this on 28/06/18 ) We've tried to restart with SO4 which is more resilient but no joy . Any thoughts on our next step...