I moved my Winter Warmer to the secondary about a week ago after it was in the primary for 3 weeks. I sampled it at the time and noticed that it was sweet (not malty, but sugary). The original gravity is 1.069 and the gravity reading for the past three days has been 1.040. The gravity doesn't seem to be changing, but today I was getting bubbles in the air lock about every eight minutes pretty consistently. So, I'm not sure what to do. The fermentation was strong in the primary for 2 solid days, but I'm worried that it didn't complete based on the gravity I'm getting. We did have a cold week while it was in the primary and the temp in my basement probably dropped. The secondary is now upstairs and at room temperature (~68-69 degrees). Should I wait for the gravity to improve? Will it go lower at this point? Do I re-pitch yeast? Or bottle? (recipe below)
Thanks,
EMU
Fermentables
11.5 lbs. Crisp Maris Otter
1 lbs. Simpsons Crystal
0.25 lbs. Simpson's Chocolate
Boil Additions
2 oz. Willamette (60 min)
1 oz. Willamette (10 min)
Danstar Windsor Ale Yeast. Optimum temperature: 64-70° F.
Thanks,
EMU
Fermentables
11.5 lbs. Crisp Maris Otter
1 lbs. Simpsons Crystal
0.25 lbs. Simpson's Chocolate
Boil Additions
2 oz. Willamette (60 min)
1 oz. Willamette (10 min)
Danstar Windsor Ale Yeast. Optimum temperature: 64-70° F.