Originally Posted by lwald
I made up my own batch of ipa. And I don't know what the finel gravity should be.
It started at a 1.070 and it is at a 1.026 and still bubbling every 50 sec.
So should I shake it up to get the yeast going so I can get a ft at 1.013
What's your recipe, process (mash temps, ferm temps, etc) and the yeast you used? Knowing that, we'd be able to ballpark your target FG.