enohcs
Well-Known Member
I put my porter in the primary on Friday (1.060) and today I've hit my gravity (1.016). My problem is I mashed at 148-150 instead of my target 154, and as a result fermentation is still going. bubbling evert couple of seconds and still about an inch - 2 of kraussen. I've made about a dozen or more brews in the past two years and haven't had problems with fermentation going too far.
What are your preferred methods for stopping fermentation?
I transferred to a secondary and things seem to have slowed a bit. I have a thin layer of new kraussen and the blowoff doesn't seem to be releasing any gas.
I've heard of people throwing the carboy into the fridge to help the yeast fall out, I'm just not sure how to deal with a beer once it's been chilled. I usually condition at 68 for a few weeks before I chill it down.
What are your preferred methods for stopping fermentation?
I transferred to a secondary and things seem to have slowed a bit. I have a thin layer of new kraussen and the blowoff doesn't seem to be releasing any gas.
I've heard of people throwing the carboy into the fridge to help the yeast fall out, I'm just not sure how to deal with a beer once it's been chilled. I usually condition at 68 for a few weeks before I chill it down.