phasedweasel
Well-Known Member
I have a batch of Special Bitter that I made from extract. I used 3 lbs of LME Amber and 3 lbs of LME Extra Pale, along with maybe 1.5 lbs of specialty cara malts. It was fermented with Safbrew 33 dry yeast, which took off like crazy in the first day and then basically slowed down to nothing. At 5 days of fermentation the SG was down from 1.050 to 1.022. At 10 days (last night) it was 1.021. Can I bottle it this weekend, or do I risk bottle bombs? Thanks!