MioTheGreat
New Member
Alright. I know you're probably all sick of these threads, I encountered quite a few in my searching, but it's my first one, and I need to be sure that what I'm going to end up doing is going to fix it.
I'm trying for a Belgian wit. I used 4.5lbs of extract, and 2lbs of honey. My yeast is WLP400.
First, I completely messed up some proportions of water, and ended up with a slightly too watered down mixture. My OG was 1042. I figured: "Ok. I screwed up. I'm out of honey and sugar, so I can't up it. We'll call it a Light Beer." and pitched the yeast anyway.
However, now I'm at 1020. Fermentation seemed to stop a few days ago. 52% attenuation, when my yeast is supposed to go up to 75ish. Temperature has been around 71F for the whole process. How do I get it going again? More yeast? More sugar? Both? Aeration?
I'd rather not end up with a crappy 2.9% ABV beer. I'd greatly appreciate some help in fixing this stuff.
I'm trying for a Belgian wit. I used 4.5lbs of extract, and 2lbs of honey. My yeast is WLP400.
First, I completely messed up some proportions of water, and ended up with a slightly too watered down mixture. My OG was 1042. I figured: "Ok. I screwed up. I'm out of honey and sugar, so I can't up it. We'll call it a Light Beer." and pitched the yeast anyway.
However, now I'm at 1020. Fermentation seemed to stop a few days ago. 52% attenuation, when my yeast is supposed to go up to 75ish. Temperature has been around 71F for the whole process. How do I get it going again? More yeast? More sugar? Both? Aeration?
I'd rather not end up with a crappy 2.9% ABV beer. I'd greatly appreciate some help in fixing this stuff.