So this is my Unknown dark brew and just had a taste and its pretty damn good but did not get to the Gravity i wanted it to be at around 1.020 but its at 1.030 right now from a OG of 1.095 but its not that important since i wasnt expecting full fermentation from a ale yeast so these are my questions.
:66F held throughout Fermentation
Q#1:Would it be harmful to my yeast to leave it longer than a week in the primary due to ABV levels of 8-9% possibly killing off yeast before bottling?
Q#1A:Could i add any nutrients or energizers that could extend the life of my yeast this late in the fermentation?
Q#1B:Would a Secondary be of any extra risk of Yeast Death
#1C Is the yeast still Chugging?
#2D Will the yeast be able to clean up Diactles and other off flavor producers even if it does not effect Gravity?
#3E Pitching Wine yeast a good Idea Or Completely unnecessary?
#4F Am i over thinking everything and everything is going along perfectly?
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