jonp9576
Well-Known Member
my past three brews(all over this past winter) have not finished nearly as dry as the style or yeast says they should.
my basement has been sitting right around 60*. sometimes its at 58*.
for example. after a week my gravity went from 1060 to 1020. using nottingham yeast. two weeks later its still at 1020. i figured it was done and i kegged it.
would bringing it upstairs for a few days(closer to 68-70* in the living/dining room) help it finish?
i've heard of some people gently stiring the trub to get more yeast into suspension. would this help?
my basement has been sitting right around 60*. sometimes its at 58*.
for example. after a week my gravity went from 1060 to 1020. using nottingham yeast. two weeks later its still at 1020. i figured it was done and i kegged it.
would bringing it upstairs for a few days(closer to 68-70* in the living/dining room) help it finish?
i've heard of some people gently stiring the trub to get more yeast into suspension. would this help?