Whiskey
Well-Known Member
Or I guess I should say typical beginner worries....
I brewed my first batch last Friday, it had very vigorous fermentation the first 2-3 days (had to use a blow off tube), then tapered off to about 1 "burp" from the lock every 25 seconds or so. The thing is it is still going off at just about every 25 seconds like clock work a week later.
The temps have stayed around 70F the whole week and there is no longer a krausen on the beer, there is some stuck to the top of the carboy, but it has not formed a new one since it had its last blow off.
I took an hydrometer reading yesterday and it is sitting right at 1.030 (1.031 with temp corrections).
The FG of the recipe is supposed to be around 1.015, 15 points is a long way, so I have to ask the question....
Is my fermentation stuck?
Recipe called for Nottingham yeast, if that will help....
Edit: I stole a sip from the hydrometer tube when I took the SG reading, it tasted good, smelled great, but was super sweet.
I brewed my first batch last Friday, it had very vigorous fermentation the first 2-3 days (had to use a blow off tube), then tapered off to about 1 "burp" from the lock every 25 seconds or so. The thing is it is still going off at just about every 25 seconds like clock work a week later.
The temps have stayed around 70F the whole week and there is no longer a krausen on the beer, there is some stuck to the top of the carboy, but it has not formed a new one since it had its last blow off.
I took an hydrometer reading yesterday and it is sitting right at 1.030 (1.031 with temp corrections).
The FG of the recipe is supposed to be around 1.015, 15 points is a long way, so I have to ask the question....
Is my fermentation stuck?
Recipe called for Nottingham yeast, if that will help....
Edit: I stole a sip from the hydrometer tube when I took the SG reading, it tasted good, smelled great, but was super sweet.