Ok so here is my story. I am currently fermenting a belgian tripel (this is only my second go at this home brewing process) and I think I may have stalled out the fermentation. Over the first couple days I had the beer fermenting in my kitchen at a temperature between 70-74 degrees. Then the weather changed and i moved it into the basement which sits a lower temperature, roughly 68 degrees.
Following this I was doing some reading and read that tripels like ferment at higher temperatures. Is it possible with all of my moving around and temp changes that I stalled out the yeast. Or am I being impatient?
I brewed this on September 22nd, so it has been 16 days. This is much longer that the kit says it takes. The max OG it calls for is 1.020 and I have been sitting at 1.027 for atleast three days now. There are no signs of bubbles threw airlock or on top of the beer itself. Any information would be appreciated. Thanks.
Following this I was doing some reading and read that tripels like ferment at higher temperatures. Is it possible with all of my moving around and temp changes that I stalled out the yeast. Or am I being impatient?
I brewed this on September 22nd, so it has been 16 days. This is much longer that the kit says it takes. The max OG it calls for is 1.020 and I have been sitting at 1.027 for atleast three days now. There are no signs of bubbles threw airlock or on top of the beer itself. Any information would be appreciated. Thanks.