Nogne 100 finishes at 1.025

I brewed this recipe and pitched a very health 2 liter starter. It had a robust fermentation but shut down hard at 1.025.

Should I pitch some simple sugar to fire up the yeast again and try to drop it a few more points?



UPDATE: After agitating the carboy and drawing a 2nd reading the final gravity is 1.020 - WTF?

OG: 1.097
FG: 1.018
SRM: 17.5
IBU: 100
90min boil

8.8kg Thom Fawcett Maris Otter
1kg Wheat Malt
200grams Chocolate Malt

Hops
48g 13%AA Chinook 90min
60.6g 10.5%AA Centinniel 15min
30.3g 15% Colombus 0min
30.3g 13%AA Chinook Dry hopped

Ferment at 68F / 20ºC. Ramp it up to complete fermentation.

How long has it been fermenting? Chances are it's still fermenting even if you don't see any bubbles in the airlock. Give it some time.

8 days.

Is it common to get a different reading after agitation?

i would say no, it's not, but did you have any dissolved co2 in one of the samples that could have affected it?

pinarphan said:

8 days.

Is it common to get a different reading after agitation?

Click to expand...

No. You are doing something wrong. Make sure there aren't bubbles attached to the hydro by spinning it.

Also, you must do temp correction unless you are at 60. This won't make 5 degrees difference, but might change it a couple.