Monday8908
Member
I have a batch of brown ale going right now. I was planning on going straight from the primary to bottle... no secondary. I used a dry yeast. It fermented for about two weeks at which point the sg was constant at about 1.020 for a couple days. Much higher than i was expecting. I was targeting a final gravity of about 1.010 or a little higher. I have been busy so it just sat for a couple more weeks. Now the airlock has started bubbling again (once every couple minutes) and sg is down around where i wanted it. I think what triggered it was when i was gone for a few days i turned the heat in the house down to 60 degrees. I usually keep the house at 67. Could this have restarted a stuck fermentation? I assume that I should wait for the specific gravity to stabilize again before i bottle.
