bastinsarabia
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- Joined
- Jan 21, 2013
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Total Noob here...seriously, it took me a long time to figure out what "RDWHAHB" stood for, but i have been having a little issue with my stuck fermentation. My OG was 1.050 which i took at 70 degrees. I used that BIAB method, and have let the beer ferment for two weeks. I used dry english ale yeast and due to living in southern california, the temperature range for fermentation was between 60-70. I checked it three days before the two weeks and the day i was planning on bottling, and the FG was stuck at 1.020 so i took the lid off, swirled the beer with a sanitized spoon, cleaned the bucket lid since it seemed to have condensation on it, put everything back on, and raised my temperature to 72 degrees. I also noticed that when i was checking the gravity, there were a lot of stuff floating around (yeast?) and also had a lot of stuff sink to the bottom. So, my two questions are:
1) How bad did i mess up?
and...
2) How long should i wait to bottle now?
Any advice would be awesome...
1) How bad did i mess up?
and...
2) How long should i wait to bottle now?
Any advice would be awesome...