sAvAgE
Well-Known Member
Hey Peeps I have a question regarding the Irish Stout that was made. Here was the ingredients for a 23 Liter batch
15 Liters of Brewhouse All Grain Stout kit
750 Grams Chocolate Rye Malt
1 KG Muntons Dark Malt Extract
1 cup Dextrose
60 Grams Northern Brewers Hops
3/4 tsp Irish Moss
Filled the rest with water
Wyeast Irish Ale Yeast was used
And Sparged the grain for about 25 minutes
Yeast Pitch was at 73 F and fermentation temp has been from 72 - 77 F
The Stout is smelling and tasting wonderful
The OG before pitching the Yeast was 1.060
I Did a Gravity Test on Friday and it was at 1.020
Did the Gravity test this morning (Sunday) and it is at 1.020
Does this mean that the stout has stablized and ready for Xfer to a carboy or should I give it a little agitation and let it still ferment for a few more days? The Stout was made June 10
15 Liters of Brewhouse All Grain Stout kit
750 Grams Chocolate Rye Malt
1 KG Muntons Dark Malt Extract
1 cup Dextrose
60 Grams Northern Brewers Hops
3/4 tsp Irish Moss
Filled the rest with water
Wyeast Irish Ale Yeast was used
And Sparged the grain for about 25 minutes
Yeast Pitch was at 73 F and fermentation temp has been from 72 - 77 F
The Stout is smelling and tasting wonderful
The OG before pitching the Yeast was 1.060
I Did a Gravity Test on Friday and it was at 1.020
Did the Gravity test this morning (Sunday) and it is at 1.020
Does this mean that the stout has stablized and ready for Xfer to a carboy or should I give it a little agitation and let it still ferment for a few more days? The Stout was made June 10