I brewed up a pale ale, that looks like the fermentation has stalled a little. The original gravity was 1.060 and the final gravity should be around 1.010-1.015. I am using pacman yeast with an estimated aa at 80%.
once fermentation started i moved the carboy to my basement. We had a cold spell here in the northeast last week, and the temperature in the basement dropped to 55-58 degrees. I didnt have the carboy covered with a blanket or in a box...
I measured the gravity a few weeks ago and it was 1.022. I measured again this weekend and it was still at 1.022. I figured time would let the yeast clean up a little.
I have a device similar to a brew belt that i put on the carboy. This raised the temperature to about 70 degrees. I have seen some airlock activity.
I am going to measure the gravity again tonight since it has been about 48 hours since i added the brew belt.
Does anyone think there could be adverse taste affects to the stalled fermentation? Is this the correct procedure? Does anyone else have a similar problem with a cold basement?