Chimney
Active Member
On July 31 I brewed a mini mash Brown Porter from AHB.
.5 lb. Special B
.5 lb. Cara Munich
1.75 lbs. Maris Otter Pale Malt
.25 lb. Chocolate Malt
.125 lb. Black Patent
6 lbs. Amber LME
Brew went fine and my O.G. was 1.052 (recipe says approx. 1.050)
Made a starter with WLP023 Burton Ale Yeast 2 days prior to brew.
Had fairly long lag time at 36 hours.
Once it started, it fermented steadily with good kraussen for about 10 days and then slowed.
Started checking gravity after 2 weeks and it was at 1.018 and has stayed that way. I tryed re-rousing the yeast to no avail. Now on 8/21 the gravity is still 1.018 (The recipe says it should end up at about 1.012).
Am I stuck, should I pitch some dry yeast (I have a packet of Muntons Gold), or just call it done?
.5 lb. Special B
.5 lb. Cara Munich
1.75 lbs. Maris Otter Pale Malt
.25 lb. Chocolate Malt
.125 lb. Black Patent
6 lbs. Amber LME
Brew went fine and my O.G. was 1.052 (recipe says approx. 1.050)
Made a starter with WLP023 Burton Ale Yeast 2 days prior to brew.
Had fairly long lag time at 36 hours.
Once it started, it fermented steadily with good kraussen for about 10 days and then slowed.
Started checking gravity after 2 weeks and it was at 1.018 and has stayed that way. I tryed re-rousing the yeast to no avail. Now on 8/21 the gravity is still 1.018 (The recipe says it should end up at about 1.012).
Am I stuck, should I pitch some dry yeast (I have a packet of Muntons Gold), or just call it done?