JDL
Well-Known Member
I am fermenting a smash of 2 row and cascade that was mashed at 164with an hour boil. I rehydrated the Nottingham and picked into wort at 68 degrees. The Nottingham had cooled to about 75 when I pitched it in. I put it in the water at around 90 or so.
Fermentation took off and lasted about 72 hours oaf hard fermentation. At day 13 it went from an og of 1.046 to 1.020. Aim going to leave on the cake for two more weeks just wondering if there is way to generate more fermentation or will it continue to do it's thing? Temperature was at 70 during hard fermentation now between 64 and 66.
Thanks for any info in advance
Jeff
Fermentation took off and lasted about 72 hours oaf hard fermentation. At day 13 it went from an og of 1.046 to 1.020. Aim going to leave on the cake for two more weeks just wondering if there is way to generate more fermentation or will it continue to do it's thing? Temperature was at 70 during hard fermentation now between 64 and 66.
Thanks for any info in advance
Jeff