tbone
Well-Known Member
Info: AG IPA, Ringwood Yeast(Attenuation 68-72%), OG 1.068
After close to four weeks, it is still fermenting. It was supposed to finish in the high teens and now is 1.014 and still bubbling about once every 40 seconds. It was fermenting at about 62 degrees and I brought it upstairs and it is now at 68 degrees. It has been at 68 for 4 days now. According to Palmer, it it gets below 1.010 and is still fermenting that it should probably be dumped. This is my 11th brew and never had any problems with sanitation, until now maybe.
Any comments or ideas would be appreciated.
After close to four weeks, it is still fermenting. It was supposed to finish in the high teens and now is 1.014 and still bubbling about once every 40 seconds. It was fermenting at about 62 degrees and I brought it upstairs and it is now at 68 degrees. It has been at 68 for 4 days now. According to Palmer, it it gets below 1.010 and is still fermenting that it should probably be dumped. This is my 11th brew and never had any problems with sanitation, until now maybe.
Any comments or ideas would be appreciated.