Hello all,
I am trying to find out if the fermentation is stuck (or getting close to being stuck) and, if yes, how I should go about solving the issue.
Here's some info on this beer:
Style: Belgian Strong Ale
Malt: Extract (70%), Specialty Grain (10%), Inverted Sugar (20%)
Yeast: Wyeast 1388 - Belgian Strong Ale (Activator Pack)
OG: 1.072
Fermentation temperature: 66 - 68 deg.
After fermenting for one week the gravity was 1.030. I measured it again on the 12th day and it was down to 1.024.
There still krausen on top of the fermenter, but it is not the usual frothy type I'm used to. This one has larger bubbles and is shinier.
It seems like the fermentation is still going, but at a much slower rate. Should I consider it stuck and do something to it, or will it still ferment down to the expected range (1.005 to 1.016)?
Cheers and thanks in advance.
I am trying to find out if the fermentation is stuck (or getting close to being stuck) and, if yes, how I should go about solving the issue.
Here's some info on this beer:
Style: Belgian Strong Ale
Malt: Extract (70%), Specialty Grain (10%), Inverted Sugar (20%)
Yeast: Wyeast 1388 - Belgian Strong Ale (Activator Pack)
OG: 1.072
Fermentation temperature: 66 - 68 deg.
After fermenting for one week the gravity was 1.030. I measured it again on the 12th day and it was down to 1.024.
There still krausen on top of the fermenter, but it is not the usual frothy type I'm used to. This one has larger bubbles and is shinier.
It seems like the fermentation is still going, but at a much slower rate. Should I consider it stuck and do something to it, or will it still ferment down to the expected range (1.005 to 1.016)?
Cheers and thanks in advance.