clevelandsteamer
New Member
Hey all. I am a casual brewer working on my sixth beer... a nontraditional maibock that uses ale yeast. I borrowed from a recipe in BYO magazine and pitched some Rogue PacMan which I cultivated from a growler of Dead Guy Ale.
(5 gallons/19 L, extract only)
OG = 1.064 FG = 1.016
IBU = 25 SRM = 9 ABV = 6.2%
Ingredients
9.66 lbs. (4.4 kg) Weyermann Bavarian
Maibock liquid malt extract
6.75 AA Hallertauer Mittelfrüh (1.7 oz or ~50 g at 4% alpha acid)
1 oz. (28 g) Hersbrucker (flavor/aroma)
PacMan Ale Yeast (Wyeast 1764)
It has been fermenting for about five weeks... (no secondary) and its gravity readings are starting to freak me out. According to my recipe my final gravity was supposed to be 1.016 but I am already down to 1.009 and its showing no real sign of stopping. I am fermenting in a glass carboy at 68 degrees and I have not noticed any slowing of the bubbles coming out of my airlock. Is there any way to help this thing along? I need to bottle it so i can get my next batch going... Thanks
(5 gallons/19 L, extract only)
OG = 1.064 FG = 1.016
IBU = 25 SRM = 9 ABV = 6.2%
Ingredients
9.66 lbs. (4.4 kg) Weyermann Bavarian
Maibock liquid malt extract
6.75 AA Hallertauer Mittelfrüh (1.7 oz or ~50 g at 4% alpha acid)
1 oz. (28 g) Hersbrucker (flavor/aroma)
PacMan Ale Yeast (Wyeast 1764)
It has been fermenting for about five weeks... (no secondary) and its gravity readings are starting to freak me out. According to my recipe my final gravity was supposed to be 1.016 but I am already down to 1.009 and its showing no real sign of stopping. I am fermenting in a glass carboy at 68 degrees and I have not noticed any slowing of the bubbles coming out of my airlock. Is there any way to help this thing along? I need to bottle it so i can get my next batch going... Thanks