I added 2 lbs honey to my primary fermenter 2 days after brew. I didn't take a SG at that point but I waited until the bubbles had slowed a bit to put it in. The bubbles just got slower and slower for 2 days and Now the airlock has been completely flat for 24 hours. Saturday will have been 1 week.
OG at brew was 1.049
SG today is 1.011
I didn't pasteurize, boil or do anything to the yeast because I wanted the flavor (today it tasted pretty good) and am not concerned about ABV.
Is all that honey just sitting on bottom in a dormant blob? Should I shake/Stir it up? I read a post that said the fermentation would do that for me.
The biggest thing I'm concerned about is my beer toast?
Thanks
OG at brew was 1.049
SG today is 1.011
I didn't pasteurize, boil or do anything to the yeast because I wanted the flavor (today it tasted pretty good) and am not concerned about ABV.
Is all that honey just sitting on bottom in a dormant blob? Should I shake/Stir it up? I read a post that said the fermentation would do that for me.
The biggest thing I'm concerned about is my beer toast?
Thanks