OK my last two batches 1st a Wee Heavy that was Way heavy, it actively fermented for about 16 days then stopped. I checked FG it was 1.025 I thought "hmm the unexpected snowstorm chilled the basement too much?" and treated it for a stalled ferment (used a space heater to bring it back to around 70, fed it and pitched some yeast from this weekends starter (same yeast)) Nothing happened except my Hellfire in secondary and my American pale in the primary are now fermenting way faster than before I warmed them too. Todays reading with no activity for a week, since adding new yeast is 1.023 (figuring the .002 is slop from reading expected was 1.018-1.020) looking at my pro mash numbers, I'm at about 7.7% alc..... How long should I age this before drinking (bottling tonight)
My Hellfire batch is still fermenting (bubbling about 1 every 8 seconds or so regularly) after 14 days.. Figuring it is slow finishing from the cold.
I'm thinking these need at least 4-6 weeks in the bottle or will they want more? (the wee heavy was expensive to make 9lbs DME and a pound of belgian rock candy) don't want to screw it up
My Hellfire batch is still fermenting (bubbling about 1 every 8 seconds or so regularly) after 14 days.. Figuring it is slow finishing from the cold.
I'm thinking these need at least 4-6 weeks in the bottle or will they want more? (the wee heavy was expensive to make 9lbs DME and a pound of belgian rock candy) don't want to screw it up
