OP
OP
deadwolfbones
Well-Known Member
Ah, I fermented mine a good deal warmer. At 62 you may need more time, yeah.
Wild Specialty Beer Cheat Tart Gose (All Extract, Kettle Soured)
- Thread starter deadwolfbones
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AR-Josh
Well-Known Member
Just checked it again and it is still at 1.018. I raised the temp after you posted to 67. It has been there for 5 days. I would have thought it would have finished out Lower. I have a hard time believing it is finished given how it took off like a rocket then slammed to a halt. (I’m talking about airlock activity). I’ve run into this one other time but it was with an all grain stout and I chalked it up to me messing up the mash temp. Still had krausen (sp?). I took it out of the chamber and am going to let it sit on the basement floor for a couple days. I think it is done. Shrug... I’ll keg the batch in a couple days then maybe try another one later. I’m baffled.
