Originally Posted by YeastieBoys
Let us know how the hella bock yeast is. I'm gonna run out and get some.
I go to Michigan State....and I love to drink!!!!!
I was fermenting at 50* and after a week it stopped at 1.032 (taken with a refractometer and corrected with Beersmith). It was about time to do a diacetyl rest anyhow so I raise the temp to 62* and it started fermenting again (as evidenced by pretty healthy bubbling through the airlock). I haven't taken a second reading yet.
EDIT - I measured it tonight and the refractometer says 1.023. Hopefully it will drop a few more points.
It's a great time to be a Spartan (but, then again, it always is)!