JonnyJonny
New Member
Hi everyone,
First post here. My second brew is currently in the fermentor, dry hopped today after 10 days. It's an IPA brewed with DME as well as Munich and crystal grains. I ended up doing a mini mash with the grains (45 mins at 65C) as my homebrew shop had assumed me ypu can steep Munich bit research told me you can't!
Anyway, the OG was 1.063 and after 10 days the FG is 1.020. Temp has been steady around 18-22 but not controlled.i used a 1L yeast starter but I'm concerned I didn't oxygenate both the starter and the wort enough
I'm rambling but my question is, is there anything I can do to rouse the yeast and give it that last little kick, and is it even worth it? Also, if I bottle at 1.020 with carbonation drops, am I risking kick-starting it again and potentially getting bottle bombs?
Thanks
First post here. My second brew is currently in the fermentor, dry hopped today after 10 days. It's an IPA brewed with DME as well as Munich and crystal grains. I ended up doing a mini mash with the grains (45 mins at 65C) as my homebrew shop had assumed me ypu can steep Munich bit research told me you can't!
Anyway, the OG was 1.063 and after 10 days the FG is 1.020. Temp has been steady around 18-22 but not controlled.i used a 1L yeast starter but I'm concerned I didn't oxygenate both the starter and the wort enough
I'm rambling but my question is, is there anything I can do to rouse the yeast and give it that last little kick, and is it even worth it? Also, if I bottle at 1.020 with carbonation drops, am I risking kick-starting it again and potentially getting bottle bombs?
Thanks