So i made a beer and pitched some White Labs Zurich Lager Yeast (WLP885). If you are unfamiliar, this is a "platinum strain" and is apparently capable of 11%ABV. So i decided to push the limits.
The OG was 1.102 or so, with a predicted FG of 1.029. Problem is, after 6 days @ 54 degrees, the airlock is not bubbling and the gravity reading is 1.054
So i moved from primary into secondary, kept in the living room, and added some nutrient, and the bubbling has been going for a day now. Should i leave it at room temp or get it back to 54 degrees?
heres the recipe if interested: BeerTools.com Recipe Library - Zurich Imperial Stout
thanks!!!
The OG was 1.102 or so, with a predicted FG of 1.029. Problem is, after 6 days @ 54 degrees, the airlock is not bubbling and the gravity reading is 1.054
So i moved from primary into secondary, kept in the living room, and added some nutrient, and the bubbling has been going for a day now. Should i leave it at room temp or get it back to 54 degrees?
heres the recipe if interested: BeerTools.com Recipe Library - Zurich Imperial Stout
thanks!!!