Originally Posted by gratus fermentatio
Did you aerate it prior to yeast pitch? Did you add yeast nutrient? If so, I'd let it be.
Yes, well aerated and added yeast nutrient. It's bubbling away, but I just want to make sure it attenuates as much as potentially possible. Want it sweet, but don't want to leave it underattenuated and too sweet. I'll leave it be, unless someone might think there's a reason to open it up and give it a stir. Thanks.
: On Deck
: Bottle conditioning / Ageing
: Bourbon-Oaked Vanilla PorterConsuming
: Black IPA, Stone Vertical Epic 08.08.08 clone, EdWort's Apfelwein, English Barleywine, Sweet Mead Batches in 2011Batches in 2012Batches in 2013