Yeah, my vanilla Bourbon porter is stuck @ .035. Taste great but will lack the alcohol kick I was looking for. It has been in a secondary for 2 weeks and ain't going nowhere.
I guess I have 2 options:
1) keg and cold crash
2) add some yeast, shake and finish this bad boy.
If I try and add yeast, how much should I shake it? Does too much shaking cause oxidation? Thanks all, Charlie
Drinking Arrogant Bastard clone, Belgian Dark Strong ale, Oktoberfest
On Deck Kate RIS clone, Russian River APA clone, Dominion Oak Barrel Stout clone, Green Flash IPA clone