Hoping I can solicit some advise here.
So my first batch has been fermenting away in primary for 2 weeks now. Its just a simple pale ale and went in with a gravity reading of 1.049. I didnt notice a ton of bubbling out of the airlock but after reading many threads here decided that wasnt a concern. Fermenter has been well within temperature range around 20 degrees Celsius. Anyway I took a gravity reading today after throwing in .5 oz of cascade for dry hop and found the beer only at 1.022 on the hydrometer I thought it would be a bit lower than that by now. Perhaps I didnt aerate quite enough (I went at the wort with a whisk for about 1 minute) I used Wyeast American Ale II and the yeast was good, package swelled up nice before I pitched I did not make a starter however.
Anyway just wondering what to do now is there any way to rouse the yeast or should I just keep it in primary for another week as per my plan and then bottle? Will it ferment down some more?
So my first batch has been fermenting away in primary for 2 weeks now. Its just a simple pale ale and went in with a gravity reading of 1.049. I didnt notice a ton of bubbling out of the airlock but after reading many threads here decided that wasnt a concern. Fermenter has been well within temperature range around 20 degrees Celsius. Anyway I took a gravity reading today after throwing in .5 oz of cascade for dry hop and found the beer only at 1.022 on the hydrometer I thought it would be a bit lower than that by now. Perhaps I didnt aerate quite enough (I went at the wort with a whisk for about 1 minute) I used Wyeast American Ale II and the yeast was good, package swelled up nice before I pitched I did not make a starter however.
Anyway just wondering what to do now is there any way to rouse the yeast or should I just keep it in primary for another week as per my plan and then bottle? Will it ferment down some more?