barside laundry
Well-Known Member
Scenario:
21 lbs of grain, 5 gallon batch, American Ale yeast with a starter that was too small. After 10 days of 68-72 degrees I took a gravity reading and got 1033. It stopped bubbling 3 days ago and as of last night the krausen had expired. My OG was 1098 and according to some calculators (online,ken powers) the FG should be 1025.
17lbs 2 row
1lb crystal 60
.5 lb chocolate malt
.5 roasted barley
1.5 oats
4 tbs of hersheys cocoa (dried for baking)
Is it possible that it did ferment all the way and that the unfermentables have thickened it a bit?
Should pitch another yeast starter? Champagne yeast? help.
21 lbs of grain, 5 gallon batch, American Ale yeast with a starter that was too small. After 10 days of 68-72 degrees I took a gravity reading and got 1033. It stopped bubbling 3 days ago and as of last night the krausen had expired. My OG was 1098 and according to some calculators (online,ken powers) the FG should be 1025.
17lbs 2 row
1lb crystal 60
.5 lb chocolate malt
.5 roasted barley
1.5 oats
4 tbs of hersheys cocoa (dried for baking)
Is it possible that it did ferment all the way and that the unfermentables have thickened it a bit?
Should pitch another yeast starter? Champagne yeast? help.