FG has been 3 days stable. I was thinking of adding some champagne yeast to get the FG down below 1.020. Does that strike you as a good idea, or am I done?
Attenuation, not efficiency. Something that is that high in alcohol needs some conditioning time anyway, I would transfer it to a keg or secondary and wait a month.
Attenuation, not efficiency. Something that is that high in alcohol needs some conditioning time anyway, I would transfer it to a keg or secondary and wait a month.