Hi all, Sorry another stuck fermentation thread. Did a grain brew a week ago but mashed a bit high at 70-72 (trying to get a full body beer but overdid it.) SG was 1043 when I pitched. The yeast head fell in after 2 days so I took a gravity reading = 1027. That's 2% abv. But a week on its stuck at 1027. I had used an old wherry yeast, cos I like that style. But I know wherry yeasts sometimes stick. I know high mash temperature sometimes strip out the fermentable sugars, so that could be a factor too. So. Today I have roused the yeast, increased the temperature setting from 19 to 21, and I've added a safale 05 yeast. OK here's my question to you folks..... I will wait 48hrs but if that doesn't work I am tempted to add 500g of spraymalt in case lack of fermentables is the problem. Is that wise, and if so, do I just sprinkle it in or melt in water then add? Thanks all.