I brewed a Bend Hop-Head Imperial IPA clone last weekend and had an OG of 1.068 and pitched 2 packets of Wyeast 1968. On Wednesday, I took a reading and it was 1.020 at 73 degrees, then today I took another reading and it was at 1.020 at 67.5 degrees. I dry hopped 1.5 oz of cascade hopes as well. I did not rack into a secondary.
My questions, is my fermentation stalled? If so how would you suggest getting it unstuck and going again?
My questions, is my fermentation stalled? If so how would you suggest getting it unstuck and going again?