bacchusmj
Well-Known Member
I've got an amber that just can't get there. 1.061 og. Us001 yeast.
9 lb marris otter
1 lb Munich
12 oz c40
8 oz victory
8oz c120
Mash at 152
Right now I'm at 1.027 with a target of 1.013. It's been about 16 days and was fermenting aT 65 degrees. I bumped up the temp to 68, then just lightly shook it up a bit to excite the yeast. Any other tips to get it to finish? It's been in the 1.030 area for Bout 4 days.
Im hoping I dont have to pitch any more yeast.
9 lb marris otter
1 lb Munich
12 oz c40
8 oz victory
8oz c120
Mash at 152
Right now I'm at 1.027 with a target of 1.013. It's been about 16 days and was fermenting aT 65 degrees. I bumped up the temp to 68, then just lightly shook it up a bit to excite the yeast. Any other tips to get it to finish? It's been in the 1.030 area for Bout 4 days.
Im hoping I dont have to pitch any more yeast.