Beer at 1010sg

[BadBoyBenny]

How gang, I have my second brew almost ready for kegging.
Is it okay to kegg at 1010sg?
It's been really slow to finish I have been waiting for 1006. It has been fairly steady at 1010.
Cheers

 

[welly2]

If it's been at 1010 for a few days, then sure. Seems like fermentation has finished.

 

[manticle]

Really depends what it is - yeast, ingredients, mash schedule, etc. Why are you expecting 1.006?

With most brews, 1.010 would be done but say a beer mashed at 63 using french saison 3711 would go a bit further.

Details. What beer? How made?

 

[BadBoyBenny]

Nothing special for this brew. Cooper draft stock yeast. Imstrucions say 1006

 

[BadBoyBenny]

Nothing special for this brew. Cooper draft stock yeast. Imstrucions say 1006

 

[wynnum1]

What did you use with Cooper draft sugar and dextrose will probably be 1006 if you put extra sugar in will raise alcohol content and get lower .

 

[BadBoyBenny]

I used brew enhance 2

 

[manticle]

B2 contains maltodextrin and malt extract so 1.010 is fine.

 

[BadBoyBenny]

Sweet as im kegging now. To hasty to cold crash maby next time. Thanks for the advice chaps.

 

[manticle]

I always recommend tasting before packaging to ensure acetaldehyde (green apple, paint emulsion or pumpkin skin flavour) and diacetyl (fake butter, popcorn or butterscotch flavour) has been reabsorbed, otherwise another day or two with the yeast.

 

[BadBoyBenny]

Wow your the expert on that

 

[Bridges]

Wow your the expert on that

Yep he is. Good advice.