A friend and I made an experimental batch brewed on the 20th of August, so it's been in the primary fermenter for about 20 days.
The OG was 1.077 at 60°F. I didn't take a gravity reading again until yesterday morning, which was 1.020 at 60°F. I'm planning to transfer it to a secondary fermenter. But I've never done anything with an OG this high before... should I expect it to take significantly more time to drop down or could this 1.020 be terminal gravity?
Perhaps I could pitch another batch of yeast at transfer? We used Wyeast Sstrain 1335 -British Ale II. Supposedly has an alcohol tolerance of about 10% ABV, which I don't think we would quite get to with an OG of 1.077. I'll check again tonight but there hasn't been any major airlock bubbling activity in several days, but there is still the occational bubble. I plan to take another gravity reading before transferring but I'm not expecting anything significantly different.
Thoughts? Suggestions?
Thanks!
Nic
The OG was 1.077 at 60°F. I didn't take a gravity reading again until yesterday morning, which was 1.020 at 60°F. I'm planning to transfer it to a secondary fermenter. But I've never done anything with an OG this high before... should I expect it to take significantly more time to drop down or could this 1.020 be terminal gravity?
Perhaps I could pitch another batch of yeast at transfer? We used Wyeast Sstrain 1335 -British Ale II. Supposedly has an alcohol tolerance of about 10% ABV, which I don't think we would quite get to with an OG of 1.077. I'll check again tonight but there hasn't been any major airlock bubbling activity in several days, but there is still the occational bubble. I plan to take another gravity reading before transferring but I'm not expecting anything significantly different.
Thoughts? Suggestions?
Thanks!
Nic