So I have my first BIAB in the fermenter. Was done a week exactly this Friday just gone. It started off at 1.054 and it reached 1.040 (or the orange line) and I am meant to be waiting for it to hit 1.020 to start dry hopping however when I told people that after one week it had only dropped that much they suggested that I pitch some more yeast and rehydrate it this time as I don't normally go to that effort with yeast and it usually works. I have kept the yeast in the fridge until brew day and both sachets had good dates on them. Two days after the rehydration it still reads at 1.040 and I am wondering weather there are further measures I can take to speed up fermentation from this point. The day after I pitched the first batch of yeast temps went down to 16 deg C but apart from that it has been 22 deg C the whole way through. Also tested the hydrometer and it still reads fine.
Any help would be appreciated,
Cheers All,
Chris
Any help would be appreciated,
Cheers All,
Chris