hinke
Well-Known Member
I brewed 12 gallons of Jamils Belgian Golden Strong, and I fed the wort sugar every day while fermenting (instead of dumping 6# of sugar in the boil). I used a 4 liter starter with 2 vials, used plenty of oxygen.
It is now stuck at 1.020.
Should I add more sugar to take the gravity down? Or should I add champagne yeast? Any suggestions?
It's in a conical, so I have roused the yeast with C02.
Thanks
It is now stuck at 1.020.
Should I add more sugar to take the gravity down? Or should I add champagne yeast? Any suggestions?
It's in a conical, so I have roused the yeast with C02.
Thanks