jackson101
Active Member
- Joined
- Nov 26, 2013
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I have a american stout that has been in the fermentor for 2 weeks. It started at 1.068 and is now at 1.027 and seems to have stalled out.
The recipe consists of:
10.75lbs pale malt.
1lb crystal 40
12oz Munich malt
12oz crisp roasted barley
I used wyeast 1056 with a starter.
The recipe had it mashing at 157F.
What are some option do I have?
Thanks in advance.
The recipe consists of:
10.75lbs pale malt.
1lb crystal 40
12oz Munich malt
12oz crisp roasted barley
I used wyeast 1056 with a starter.
The recipe had it mashing at 157F.
What are some option do I have?
Thanks in advance.