BFB wrote:I have a Belgian Dark Strong that I brewed a couple of weeks ago. The guy that gave me the recipe said to ferment at 64F for 2-3 days then raise the temp to 80F for the remainder of the primary. I am now at the end of the primary and the yeast has mostly dropped to the bottom. There is still some yeast in suspension. The OG was 1.108. The SG is 1.020. My target was 1.014. Is it stuck? Should I wait a little longer? Rouse the yeast by shaking gently? Add more yeast?
brewinhard wrote:Depending on the yeast strain, health and pitch rate, along with aeration and fermentables in your grain bill, I would say that your fermentation is pretty much complete and not stuck. That was a very high starting gravity and I would bet that your strain of yeast reached its high end of attenuation. If you are concerned about it tasting too full than you could carbonate it a bit higher to add to the perceived dryness.
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