This is my first batch, used extracts from LHBS, an Ironmaster Irish Stout. OG was 1.044 and today (10 days in primary) I tested it at 1.020. Everything I can find says it should be around 1.011 max. I'm going to test it again in a few days and see if it's stable. It did cool down a bit during fermentation to around 60-62 degrees.
Do I need to do something to get the yeast back eating? I did taste the sample, and it tastes pretty good for warm flat beer.
Not freaking out or anything, planning to leave it in the Primary for another week and a half. I have to say though, my first batch isn't even finished, and I'm addicted!
Thanks guys, sorry for the noobish question.
Do I need to do something to get the yeast back eating? I did taste the sample, and it tastes pretty good for warm flat beer.
Not freaking out or anything, planning to leave it in the Primary for another week and a half. I have to say though, my first batch isn't even finished, and I'm addicted!
Thanks guys, sorry for the noobish question.