Fermentation stopped

[natural]

Hey,

I made slims lemon lime hefeweizen. I hit an OG of 1.060 and my fermentation after three weeks has stopped at 1.020. I'm supposed to transfer it to my keg today.

It's been at 1.020 for a week now. Should I attempt to ferment this down? Or just transfer.

I made the five gallon batch all grain no modifications.

 

[itchygomey]

Without knowing more (mash temp, yeast, recipe) it sounds like it's done. I don't know for sure what you mean by "I'm supposed to transfer to my keg today". If you are going by a calendar schedule, do yourself a favor and forget about that. The yeast is done when it's done. But yeah, three weeks should be plenty of time.

 

[dantose]

depends f you like how it is now. If you want it a bit dryer, you could get a pack of champagne yeast to try and eat up some more sugars.

 

[jmh286]

It's sitting a little over 5%, which is about right for a Hefeweizen. Taste it and see. My Hefe usually finishes right around 1.015~1.016, but I'm usually at 1.055 or so for my OG.

 

[natural]

Yeah I just kegged her up. Wasn't about to dump anymore yeast in. My attenuation was correct for the yeast. Thanks guys.

 

[fatnoah]

Did you calibrate your hydrometer in plain water? Mine is off by about 0.004.


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