LordofTime25
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- Apr 6, 2014
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I have been brewing the same Vienna Lager recipe 3 times now. The first time everything went great, but the last two time the fermentation gravity didn't get as low as I like for a final gravity. I currently have a batch in my carboy that started at OG 1.048 and after 6-7 weeks is stuck at 1.032 leaving me with 2.1 ABV. I have fermented at the yeasts recommended temp and oxygenated it well at the start. We tried adding more yeast after a month and that didn't do anything after 2 weeks.
What can I do to jump start my lager and get the gravity down so I can get in 1.010-1.018 range at least?
What can I do to jump start my lager and get the gravity down so I can get in 1.010-1.018 range at least?