My first attempt at fermenting - "Brew House" Red Ale kit is 16 days old in the fermenter and went from 1.06 to 1.016 (OG was higher than it should by my poor judgment).
The beer tastes and looks great, but I worry a bit - it looks like I have ~>73% attenuation which is in the range for wyeast 1272. It fermented at 64F and now I raised it to 70-72F and SG is stable, I think it's done fermenting and the yeast is in a dense layer at the bottom
So if my yeast reached it's degree of attenuation (stopped consuming fermentable sugars), will it still decide to ferment the priming sugar to carbonate my beer?
Second question - if beer tastes really clean, looks very clear (nice color too :cross: ) and has stable SG, is it better to bottle it now? Or should I try to be good and wait for 5 more days in hope that it will get even better?
The beer tastes and looks great, but I worry a bit - it looks like I have ~>73% attenuation which is in the range for wyeast 1272. It fermented at 64F and now I raised it to 70-72F and SG is stable, I think it's done fermenting and the yeast is in a dense layer at the bottom
So if my yeast reached it's degree of attenuation (stopped consuming fermentable sugars), will it still decide to ferment the priming sugar to carbonate my beer?
Second question - if beer tastes really clean, looks very clear (nice color too :cross: ) and has stable SG, is it better to bottle it now? Or should I try to be good and wait for 5 more days in hope that it will get even better?