NAZZ
Active Member
I have been fermenting a batch of beer thats has slowed or stopped on me. I used WLP 001 and have kept. it on the cool side between 65 & 68. I used a 2 liter starter and it started out at 1.060 and after 8 days has only dropped to 1.030. Is the cooler temps. just taking the yeast longer to attenuate? Also I am using a 15 gal. fermenter with 10 1/2 gals. of wort, will the extra headspace have anything to do with slow fermentation?
Thanks NAZZ
Thanks NAZZ