Okay, bear with me... I did a stout recipe, and got an OG of 1.057. Pitched the yeast and got some good bubbling etc, left it 2 weeks, measured and the FG was at 1.030. Waited another week, no movement, Pitched a new sachet of yeast after hydrating it, waited a week, nothing. Added enough water to 500g of DME to get it to where I could get it up to 80c, let it cool, poured it in and stirred, and the airlock burst into activity for 2 days. Left it a while, measured and it's still on 1.030! So..... question is, has the DME and the subsequent fermentation added a degree of alcohol that is not showing in the FG? I'm making a loose assumption that if the fermentation finished at 1.030, and I added fermentables to it I would have raised the gravity up a few points by doing that, and the subsequent fermentation has created alcohol until it finished, and I am back to the stop-point at 1.030? The batch was about 12 litres. Thoughts?