Yeah, my vanilla Bourbon porter is stuck @ .035. Taste great but will lack the alcohol kick I was looking for. It has been in a secondary for 2 weeks and ain't going nowhere.
I guess I have 2 options:
1) keg and cold crash
OR
2) add some yeast, shake and finish this bad boy.
If I try and add yeast, how much should I shake it? Does too much shaking cause oxidation? Thanks all, Charlie
I guess I have 2 options:
1) keg and cold crash
OR
2) add some yeast, shake and finish this bad boy.
If I try and add yeast, how much should I shake it? Does too much shaking cause oxidation? Thanks all, Charlie
