Originally Posted by hypertension2
day 1 og 1080 slow bubbling
day 2 vigorous bubbling with a blow off tube
day 3 slow
day 8 sg 1030 slow
day 9 sg 1030 slow one bubble a minute
i have tasted all of my samples and they tatse awesome, i can't wait but I have this problem with the sg
What should I do???
I mentioned to my LHBS that I finished at 1.020...and they recommended to add some champagne yeast to dry it out and finish it up.
I tried stirring, shaking, warmer temps...it was done.
For the record, I used a 1L starter, but I also (likely) temp shocked the yeast by taking them from my 80-85°F bathroom (it got too hot from the heat wave), to the basement (~68°F), then the basement went down to 58°F after the heat wave ended. I brought it back up to ~70° for a couple weeks, and it bubbled a littel more, but finished at 1.020.
The LHBS's recommendation is anything finishing above 1.016 (IIRC) will have enough residual sugar to have the potential for bottle bombs overcarb'ing.
It tastes good, but still a bit sweet.
Champagne yeast went into my secondary yesterday...no sign of life yet.
Still excited about this beer