Did a single infusion mash for an Irish Stout all grain five days ago. The fermentation has seemed very slow. OG was 1.042, and it's now 1.022, with no apparent yeast activity any more. The bucket has been at about 65 - 70 degrees the whole time.
Should I worry, toss it, or be patient?
THanks!
Paul
Should I worry, toss it, or be patient?
THanks!
Paul