Scrimgouer
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- Feb 12, 2007
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My primary has just finished its tenth day and appears to have stopped fermenting (no bubbles in the airlock for the past 3 days). I used White Labs California Ale V and pitched it right out of the bottle. It called for fermenting temps between 70 and 75F (I've been keeping it at 72F) and has an attenuation of 70-75%. I took the first gravity reading yesterday and yielded only an attenuation of 57%. I added 1kg of sugar to the boil (6 gal) so there should be plenty of fermentables left. My aeration was a little weak and it took about 15 hours for the wort to cool to pitching temperatures (Possibly allowing infection). When I tested the beer it tasted a little sweet but other than that there were no other off-flavors. If fermentation has stopped short, what might other possible sources of error have been and how do I still get a good beer out of what I've got?