So i have three batches of beer currently fermenting away in their carboys.
II. Edworts Haus Pale Ale
III. Mystery German Ale (Brown Ale, but no chocolate malt so not brown!)
The German Ale has been in the carboy for about 3 weeks now and the thing is still fermenting! I took an FG yesterday and it was at 1.018. But i noticed CO2 bubbles in the sample jar so i put the airlock back on and the yes, the beer is still fermenting.
The ambient temperature in the house is 66 degrees, would this be killing my fermentation? Also, my dad said in the mornings it drops to 60 sometimes. The summer was too hot (80~) and the NY winter is too cold, i can't win!
Any suggestions on how to deal with this on my next few batches?
Primary : Nada
Secondary Edwort's Apfelwein, AHS Titannia Wheat On Deck: LHBS IPA [Recipe Unknown], Corona Clone (Lawnmower Beer)
Bottled: Spicy Orange Pale Ale, Stone Cold Brown Ale Kegged: Spicy Pumpkin Ale
"When I read about the evils of drinking, I gave up reading"