bernerbrau
Well-Known Member
Just bottled my weizenbock this past weekend.
Started at 1.072, fermented with 3068, and it dropped down to 1.018 in two weeks. Decided to bottle because company is coming next weekend and we wanted to free up the shower in the guest bathroom.
What are the odds that it wasn't done fermenting and that I'm going to have a massive explosion on my hands?
Started at 1.072, fermented with 3068, and it dropped down to 1.018 in two weeks. Decided to bottle because company is coming next weekend and we wanted to free up the shower in the guest bathroom.
What are the odds that it wasn't done fermenting and that I'm going to have a massive explosion on my hands?