jgod4520
Member
I brewed my first beer a few weeks ago, a brown ale from Sam Calagione's book. I pitched wlp001 at an original gravity of 1.079 and it's fermented down to 1.017, but it seems to have stalled out. According to Calagione, the yeast should take this down to 1.010. I realize that with high original gravity beers, fermentation will take longer, but it's been more than three weeks and there's almost no krausen. The airlock is bubbling very slowly, even after adding yeast nutrient a few days ago. The book suggests fermentation will be done in under three weeks, so should I wait or bottle?