fightguy
Well-Known Member
In mid-December, a buddy and I made the Old Monster recipe out of Brewing Classic Styles.
The recipe called for:
16.7 lbs LME
1 lb corn sugar
1 lb Crystal 15
1 lb Crystal 80
.25 lb Pale Chocolate Malt
.25 lb Special B
2.45 oz Magnum hops
1 oz Chinook
1.5 oz Centennial
1.5 Amarillo
OG 1.115
FG 1.022
So anyways, we let it ferment for two weeks at 68-70 degrees in the primary and fermentation went just as we thought it would. Before racking to the secondary, we took the gravity and it was sitting at 1.049. We figured that we just had a stuck fermentation so we rehydrated some more yeast and pitched it last Monday, but the gravity doesn't seem to be changing at all. Is it possible that this is going to be the final gravity? That seems dangerously high to consider bottling the beer. What do you guys think?
The recipe called for:
16.7 lbs LME
1 lb corn sugar
1 lb Crystal 15
1 lb Crystal 80
.25 lb Pale Chocolate Malt
.25 lb Special B
2.45 oz Magnum hops
1 oz Chinook
1.5 oz Centennial
1.5 Amarillo
OG 1.115
FG 1.022
So anyways, we let it ferment for two weeks at 68-70 degrees in the primary and fermentation went just as we thought it would. Before racking to the secondary, we took the gravity and it was sitting at 1.049. We figured that we just had a stuck fermentation so we rehydrated some more yeast and pitched it last Monday, but the gravity doesn't seem to be changing at all. Is it possible that this is going to be the final gravity? That seems dangerously high to consider bottling the beer. What do you guys think?