stillshinen
Well-Known Member
I am making a hard root beer recipe out of BYO magazine and it isn't fermenting as fast as expected. Basically 4lbs of sugar in 4.5 gallons of water with a OG of 1.075 and aiming for a FG of 0.955. I didn't notice (smell of co2 in fermentation chamber) active fermentation after two days yeast added so I added another package of Champagne yeast. Now at 10 days after first packet added the SG is 1.055. I was expecting it go come down faster.
Fermenter chest temp is 68F or 20C.
Yeast is stored in the frig and not expired.
Fermenter chest temp is 68F or 20C.
Yeast is stored in the frig and not expired.