I brewed an extract and specialty grains IPA and started fermentation with S-04 yeast at 68 degrees. The process started out great the first 8 days, I almost blew the stopper out of the top of the carboy the batch was fermenting so violently. Then the hurricane hit and I lost power and heat in my house for two weeks. The beer was stored in my now 55 degree house for 14 days. The furnace was replaced and my house is back up to proper fermenting temperature for the last 5 days. I took a FG reading that read at 1.02 (OG 1.072) which should put me around 7 percent ABV.
The question becomes, is there a way to check if the yeast is still going to be active when I add the priming sugar and bottle? Do I bottle and hope for the best in two weeks or add more yeast and see if the FG level dips some more?
Thanks
The question becomes, is there a way to check if the yeast is still going to be active when I add the priming sugar and bottle? Do I bottle and hope for the best in two weeks or add more yeast and see if the FG level dips some more?
Thanks