I have a batch of Oktoberfest Amber Ale brewing which seems to have
finished fermenting far too soon. After 3 days in primary, it looked
ready to transfer to secondary and after 3 days there, fermentation has
virtually stopped. I just checked the SG at 1.010.
The only modification I made to the instructions was on the advice of the
guy in the homebrew store who suggested that I substitute dry malt for
part of the sugar. He suggested that instead of using 1kg sugar to use
500 gms plus 500 gms dry malt. Could this be my problem, not enough sugar?