miatawnt2b
Well-Known Member
Our brewclub puts together a brewfest every year for Cystic Fibrosis, and everyone brews a bunch of beer to donate and pour. It's a lot of fun, gets the word out about homebrew and everything we make goes to a great cause.
So I brewed a stout and a pale a few weeks back and they have ceased fermentation (at least slowed to a crawl) for the past week. The stout is sitting a 1.030 and the pale at 1.020. I am expecting about 10pts less on teh stout and 6 on the pale. The event is next saturday, and I must have this beer kegged by then. I thought about dropping in something that finished really dry in each of them like a notingham packet, but thought about maybe using a champagne yeast. I've heard they ferment slow however, and I need something... well... yesterday.
Does anyone have any miracle, hail-mary thoughts?
If anyone is interested, the brewfest info is Brewing Up A Cure
-J
So I brewed a stout and a pale a few weeks back and they have ceased fermentation (at least slowed to a crawl) for the past week. The stout is sitting a 1.030 and the pale at 1.020. I am expecting about 10pts less on teh stout and 6 on the pale. The event is next saturday, and I must have this beer kegged by then. I thought about dropping in something that finished really dry in each of them like a notingham packet, but thought about maybe using a champagne yeast. I've heard they ferment slow however, and I need something... well... yesterday.
Does anyone have any miracle, hail-mary thoughts?
If anyone is interested, the brewfest info is Brewing Up A Cure
-J