stormtracker
Well-Known Member
I brewed a Belgian Dubbel used an Ardenesse Wyeast yeast. After 3 weeks it seems to have ended its fermentation process at 1.035.
I was hoping for a 10 - 12% beer. Looks like its around 8% using these calculations.
Any ideas? Has anyone ever ended up in this position? Thank you for the help.
I was hoping for a 10 - 12% beer. Looks like its around 8% using these calculations.
Any ideas? Has anyone ever ended up in this position? Thank you for the help.