Paxton
Member
I brewed a Belgian Strong Ale that BeerSmith told me would be around 1.117 og and it came out to 1.08 on my first sample and 1.09 on my 2nd sample taken towards the bottom of the kettle. That was dissapointing, but now it has been a week and my sg is at 1.04. Is it ok to add a 2nd yeast to push the process along? I have a champaign and Nottingham yeasts on hand and the original I used was WL Abbey Ale yeast and I used my first started that may have not been done right or strong enough. I was hoping I could keg it and carb it in time for Saturday but that looks out of the picture. Any idea how the og was so low with 20 lbs of grain and 2 lbs of sugar? I am new to all grain and may not be sparging right. I mashed for 100 minutes.!?
