imperialist
Member
I brewed a robust porter on 12/18 and beer calculus tells me I should have a 1.015 FG by now, but its 1.024! It tastes great but I'm worried that if I bottle it now I will have two cases of bottle bombs on my hands. Over the last two weeks I've agitated it twice to get the yeast back into suspension but so far to no avail. Can you all look at my recipe and tell me if there are just too many unfermentable sugars from the crystal malt, chocolate malt and black patent. Any suggestions on how to get this FG lower would be great. Maybe a tsp of yeast energizer or something? I'm hoping I don't have to repitch but i will if I have to.