SmokinJohn
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- Nov 8, 2008
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I brewed an IPA (Edworts Wounded Knee IPA) 2 weeks ago, and a Stout (O'Flainnagains Standard) one week ago, and they both have stopped at 1.026. I hit the OG on the money on both, with an All-Grain setup.
The IPA was fermenting really really vigorously after only about 4hours with a rehydrated packet of Safale-05, but the temperature was sitting at about 75deg for the first 5days. It stopped bubbling completely at around 3 days, and at 5 days I took the first hydro reading, it was at 1.026. Then again a couple of days later it was still at 1.026, and now 2 weeks later it is at 1.026, so safe to say it has stopped fermenting.
The Stout pretty much same deal. Difference is, I used a smack pack (WLP004 Irish Ale) without a starter, and it lagged for about 24hours before starting a good krausen and fermenting vigorously for the next couple of days. It stopped a few days ago, I took a hydro, 1.026. Again today, it's sitting at 1.026. This one has been fermenting at 68deg from the get go.
I used jugs of Spring water from the grocery store with 5.2ph Stabilizer in them. Should I just accept the lower alcohol content? Both taste great, but I'd really like them to dry out. Any suggestions??
The IPA was fermenting really really vigorously after only about 4hours with a rehydrated packet of Safale-05, but the temperature was sitting at about 75deg for the first 5days. It stopped bubbling completely at around 3 days, and at 5 days I took the first hydro reading, it was at 1.026. Then again a couple of days later it was still at 1.026, and now 2 weeks later it is at 1.026, so safe to say it has stopped fermenting.
The Stout pretty much same deal. Difference is, I used a smack pack (WLP004 Irish Ale) without a starter, and it lagged for about 24hours before starting a good krausen and fermenting vigorously for the next couple of days. It stopped a few days ago, I took a hydro, 1.026. Again today, it's sitting at 1.026. This one has been fermenting at 68deg from the get go.
I used jugs of Spring water from the grocery store with 5.2ph Stabilizer in them. Should I just accept the lower alcohol content? Both taste great, but I'd really like them to dry out. Any suggestions??