Coff
Well-Known Member
I realize from reading many a thread on the forums that this is an oft asked question but I need a bit of reassurance I guess.
I brewed the NB Phat Tyre Amber kit on 11/3/10, the OG was 1.052 which was right on the target. I made a starter, first one in my new 2L flask. I didnt account for boil off and it ended up a 500ml start instead of 1L. Then brewday was put off for 5 days and I crash cooled it and decanted. Here is the recipe...
Steeped at 155 for 20 mins
0.5lbs Victory Malt
0.5lbs Caramel 60
Extract:
1lb Pilsen DME 60 min
6lbs Munich Malt Syrup 15 min
Hops:
1oz Perle 60min
1oz Hersbrucker 15min
Wyeast 1762
Took a gravity reading at about 14 days, 1.019 so I figured I could squeeze a bit more out. My target was 1.014, too dry? It fermented colder than I had wanted to, about 62F. So its been 21 days in primary and Im about to bottle, FG still 1.019 should I try to rouse the yeast and warm it up, maybe pitch a pinch of Notty or just bottle it up and say oh well bad attenuation?
I brewed the NB Phat Tyre Amber kit on 11/3/10, the OG was 1.052 which was right on the target. I made a starter, first one in my new 2L flask. I didnt account for boil off and it ended up a 500ml start instead of 1L. Then brewday was put off for 5 days and I crash cooled it and decanted. Here is the recipe...
Steeped at 155 for 20 mins
0.5lbs Victory Malt
0.5lbs Caramel 60
Extract:
1lb Pilsen DME 60 min
6lbs Munich Malt Syrup 15 min
Hops:
1oz Perle 60min
1oz Hersbrucker 15min
Wyeast 1762
Took a gravity reading at about 14 days, 1.019 so I figured I could squeeze a bit more out. My target was 1.014, too dry? It fermented colder than I had wanted to, about 62F. So its been 21 days in primary and Im about to bottle, FG still 1.019 should I try to rouse the yeast and warm it up, maybe pitch a pinch of Notty or just bottle it up and say oh well bad attenuation?