OG 1.047 fermented vigorously for 2 days then slowed. Been three weeks and FG is 1.022 and sweet. Too sweet. What happened? Any guesses
LB OZ MALT OR FERMENTABLE PPG °L
41% 4 0 Alexander's Pale Extract 32 4
20% 2 0 Flaked Barley 28 2
20% 2 0 Pale Malt (Maris Otter) 37 3
8% 0 12 Roasted Barley - 550L 22 550
5% 0 8 Briess Chocolate 350 L 34 350
5% 0 8 Briess Crystal 80L info 29 80
3 oz. Kent goldings (60)
2 vials White labs dry english ale.
Grains mashed for 1 hour at 155 degrees at ratio of 1.5 quarts water per pound grain.
3 gallon boil. Topped off to 5.5 gallons. Aerated by vigorous shaking for 5 mintues. Fermented at steady 68 degrees.
I have roused the yeast several times.
LB OZ MALT OR FERMENTABLE PPG °L
41% 4 0 Alexander's Pale Extract 32 4
20% 2 0 Flaked Barley 28 2
20% 2 0 Pale Malt (Maris Otter) 37 3
8% 0 12 Roasted Barley - 550L 22 550
5% 0 8 Briess Chocolate 350 L 34 350
5% 0 8 Briess Crystal 80L info 29 80
3 oz. Kent goldings (60)
2 vials White labs dry english ale.
Grains mashed for 1 hour at 155 degrees at ratio of 1.5 quarts water per pound grain.
3 gallon boil. Topped off to 5.5 gallons. Aerated by vigorous shaking for 5 mintues. Fermented at steady 68 degrees.
I have roused the yeast several times.