My measured OG on a milk stout I brewed was 1.069. I used US-05 and pitched right at 70 degrees 1 week ago today. Temp dipped to 66 degrees that same day and I had signs of fermentation about 13 hours later. After only 2 to 3 days it seemed fermentation stopped as the usual bubble in the blow-off jar ceased. I know this isn't necessarily a sign that there is no more fermentation going on so I left it be. Temp has been pretty steady between 65-67 degrees for the whole week.
I just took a gravity reading and I am at 1.022. My estimated FG is 1.011 so this seems to be quite a large difference right now. I plan on leaving it on the cake for another 2 weeks but was just wondering if I might be able to squeeze a few more points out over the 2 weeks? Or is it stuck? Also wondering if racking to a secondary would be worth it?
I just took a gravity reading and I am at 1.022. My estimated FG is 1.011 so this seems to be quite a large difference right now. I plan on leaving it on the cake for another 2 weeks but was just wondering if I might be able to squeeze a few more points out over the 2 weeks? Or is it stuck? Also wondering if racking to a secondary would be worth it?