Hi folks,
So I brewed a 62 Black IPA and after two weeks it's stalled at 1.030 (OG was 1.077). I've roused the yeast, raised the temp to 20°C and done a fast ferment for 24 hours as shown (still 1.030). I also initally pitched two packs of US-05 yeast.
After this brew, I found out my thermometer dial had been moved and I'm not sure if it affected this brew. I'm assuming it could have resulted in a higher mash temp and less fermentables which would explain the situation.
I really want to bottle this brew so my options are:
So I brewed a 62 Black IPA and after two weeks it's stalled at 1.030 (OG was 1.077). I've roused the yeast, raised the temp to 20°C and done a fast ferment for 24 hours as shown (still 1.030). I also initally pitched two packs of US-05 yeast.
After this brew, I found out my thermometer dial had been moved and I'm not sure if it affected this brew. I'm assuming it could have resulted in a higher mash temp and less fermentables which would explain the situation.
I really want to bottle this brew so my options are:
- Yes it is done, bottle it but in PET to be safe
- Keg it, bottle from keg later on
- Try something I haven't already?
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