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Not done fermenting? Not done fermenting?



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Old 04-28-2009, 01:14 AM   #11
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Quote:
Originally Posted by Clonefarmer View Post
There is a good bit of crystal and Windsor is a low attenuating yeast.
+1 for the windsor. I have had problems with attenuating this also.....

what temp are you fermenting?


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Old 04-28-2009, 05:00 AM   #12
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what temp are you fermenting?
For the most part I would say it has averaged at 70 F... But it has been changing from 68-72 F... right now it's at about 68 F (it's been a bit cooler today)...
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Old 04-29-2009, 02:33 AM   #13
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Its the 1.020 curse!! I have had a couple of brews I couldn't get below 1.020, but I bottled anyway, and you know what.. It taste great, and still gets me way too drunk if I drink too many!!
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