Hi all looking for some help.
My last two brews started at approx. 1.045 OG and have finished at 1.019 when 1.012 is expected. I left each in the primary for 5 days then racked to a secondary. The second brew is still in the secondary. I dont think the gravity is going to go down anymore, but I want to make sure it comes out as good as possible. It's a brew kit from Midwest brewing supplies called "Dry Rye Roggenbier". I have heard of people adding champagne yeast to drive the gravity down. Is this something I should consider? I have a few packets in my freezer.
Thanks for any advice!
Tommy
My last two brews started at approx. 1.045 OG and have finished at 1.019 when 1.012 is expected. I left each in the primary for 5 days then racked to a secondary. The second brew is still in the secondary. I dont think the gravity is going to go down anymore, but I want to make sure it comes out as good as possible. It's a brew kit from Midwest brewing supplies called "Dry Rye Roggenbier". I have heard of people adding champagne yeast to drive the gravity down. Is this something I should consider? I have a few packets in my freezer.
Thanks for any advice!
Tommy