Kmacbbrewin
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- Dec 7, 2013
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Hey all, my first post I am a long time follower/user of this forum but normally just able to read other's posts to get an idea.
I have a hoppy wheat I expected to get down around 1.012, (OG of 1.065) but even after about 45 days it's still stuck at about 1.040. I just transferred to a corny thinking, it must be done, but when I took the sample, still way too high!
We did have some periods of very cold weather and I couldn't keep my closet above about 58 -60, so I think it slowed down about. But I though if I let it sit longer (hence the 45 days), it would get there. I was using Safale US-05. It was my first time using a dry yeast for beer. Normally, I've used the Wyeast smack packs.
Also, for what it's worth, this was an extract recipe.
Any ideas on how to get the gravity down? Should I try to add more yeast or make a starter? I've got the keg at room temp. I also have a lid with a hole in it, if I need to add another air lock to it.
I have a hoppy wheat I expected to get down around 1.012, (OG of 1.065) but even after about 45 days it's still stuck at about 1.040. I just transferred to a corny thinking, it must be done, but when I took the sample, still way too high!
We did have some periods of very cold weather and I couldn't keep my closet above about 58 -60, so I think it slowed down about. But I though if I let it sit longer (hence the 45 days), it would get there. I was using Safale US-05. It was my first time using a dry yeast for beer. Normally, I've used the Wyeast smack packs.
Also, for what it's worth, this was an extract recipe.
Any ideas on how to get the gravity down? Should I try to add more yeast or make a starter? I've got the keg at room temp. I also have a lid with a hole in it, if I need to add another air lock to it.