Hi everyone,
I am in the process of brewing my first batch of beer (a Belgian white) and it seems like the batch is fermenting very slowly. It has been a week since I pitched the yeast and the gravity only fell ~19 points (OG 1.049, current gravity 1.0305) and it still tastes sweet. Should I pitch more yeast or is this normal?
Thanks in advance,
Todd
I am in the process of brewing my first batch of beer (a Belgian white) and it seems like the batch is fermenting very slowly. It has been a week since I pitched the yeast and the gravity only fell ~19 points (OG 1.049, current gravity 1.0305) and it still tastes sweet. Should I pitch more yeast or is this normal?
Thanks in advance,
Todd