chefchris
Well-Known Member
Edit: Sorry about the vague title. Meant to edit it before submitting. If a mod could make it a touch more descriptive that'd be awesome.
Two days in a row my FG has been 1.008 with a SG of 1.031.
I let the lacto go for about 3 days first then pitched the yeast with no starter. pH was pretty low and that's the only thing I can think of that would stop fermentation. I wanted to get this in the bottle as soon as possible, was planning on it tonight.
Think it's good to go? I've never brewed one of these before and it's the first time I've bottle in 2+ years. I'm bottling in champagne bottles and shooting for 3.5 vol.
Two days in a row my FG has been 1.008 with a SG of 1.031.
I let the lacto go for about 3 days first then pitched the yeast with no starter. pH was pretty low and that's the only thing I can think of that would stop fermentation. I wanted to get this in the bottle as soon as possible, was planning on it tonight.
Think it's good to go? I've never brewed one of these before and it's the first time I've bottle in 2+ years. I'm bottling in champagne bottles and shooting for 3.5 vol.