Killinger
Well-Known Member
I need some advice. I'm still new to this game, and I have a high OG brew that might not be fermenting much more.
It's a braggot that started at 1.120. It's now at 1.025 after three weeks (two in primary and one in secondary). A week ago, I sampled some for a hydro reading, and it was 1.028. Last week and last night, the hydro samples were really (overly) sweet.
I pitched dry champagne yeast on brew day.
I'm wondering if I should pitch more yeast now. If so, what kind? I gently rocked the secondary last night to try to disturb the sediment and jump start fermentation. No activity as of tonight, and the airlock is riding flat.
I'm also wondering if it will condition properly in the bottles, or at 13% ABV, have I found the limit of my yeast?
Thanks!
It's a braggot that started at 1.120. It's now at 1.025 after three weeks (two in primary and one in secondary). A week ago, I sampled some for a hydro reading, and it was 1.028. Last week and last night, the hydro samples were really (overly) sweet.
I pitched dry champagne yeast on brew day.
I'm wondering if I should pitch more yeast now. If so, what kind? I gently rocked the secondary last night to try to disturb the sediment and jump start fermentation. No activity as of tonight, and the airlock is riding flat.
I'm also wondering if it will condition properly in the bottles, or at 13% ABV, have I found the limit of my yeast?
Thanks!
