Sorry this is question is so long I just really needed to explain everything.
Ok I brewed an irish stout on March 21 O.G. 1.074
I checked gravity on March 23 when I took off the blowoff tube reading was 1.028
Today April 10 I checked F.G. to make sure I could bottle tomorrow reading was 1.024 far higher than it should be. The recipe calls for the F.G. to be 1.008-1.012
The weirdest thing is that after I put the lid back on the fermentor and refilled the airlock it had bubbles coming through it.
Does this mean that the agitation of carrying the fermentor from my closet to the kitchen was enough to stir the yeast back into activity?
After that I swirled the fermentor and put it back in my closet and airlock has since settled out.
What is the deal is it done or isn't it? Is my fermentation stuck? According to brew calc the attenuation was only %66 which seems low.
What should I do? I don't know if repitching is even an option after it sitting for so long, but if I bottle tomorrow I don't want a problem with gushers or worse bottle bombs.
Also I don't know if the trub will be settled by tomorrow since I just swirled the fermentor... maybe not the best approach to this situation now that I think about it.
If I can get some reassurance from the members on here I'll put the fermentor up on my kitchen counter today so it gets disturbed as little as possible between now and racking to the bottling bucket tomorrow. Hopefully it settles out in that time.
Keep in mind clarity is not really a concern for me because I'm the only person who drinks the beer I make anyway!
Ok I brewed an irish stout on March 21 O.G. 1.074
I checked gravity on March 23 when I took off the blowoff tube reading was 1.028
Today April 10 I checked F.G. to make sure I could bottle tomorrow reading was 1.024 far higher than it should be. The recipe calls for the F.G. to be 1.008-1.012
The weirdest thing is that after I put the lid back on the fermentor and refilled the airlock it had bubbles coming through it.
Does this mean that the agitation of carrying the fermentor from my closet to the kitchen was enough to stir the yeast back into activity?
After that I swirled the fermentor and put it back in my closet and airlock has since settled out.
What is the deal is it done or isn't it? Is my fermentation stuck? According to brew calc the attenuation was only %66 which seems low.
What should I do? I don't know if repitching is even an option after it sitting for so long, but if I bottle tomorrow I don't want a problem with gushers or worse bottle bombs.
Also I don't know if the trub will be settled by tomorrow since I just swirled the fermentor... maybe not the best approach to this situation now that I think about it.
If I can get some reassurance from the members on here I'll put the fermentor up on my kitchen counter today so it gets disturbed as little as possible between now and racking to the bottling bucket tomorrow. Hopefully it settles out in that time.
Keep in mind clarity is not really a concern for me because I'm the only person who drinks the beer I make anyway!