Originally Posted by delgie
Quick question: I made a stout and am about to keg it...the problem is that I don't think it fermented out the sugars...the beer is not contaminated but not sure what to do with it.....any ideas?
What is the gravity and how long did you ferment with what yeast at what temp(yeast starter?). Did you get a head on the beer and see activity?
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
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