If you have a warmer location to put it (like 72-74 F.) I'd suggest you swirl the fermenter gently to mix in more yeast and let it set another week. You may lower the FG a bit that way.
I need advice with my stuck fermentation...
- Thread starter hexXedBrewing
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hexXedBrewing
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Danstar says the recommended temp is between 57F and 70F, I'd just leave it at 63F for another few days. What's the gravity at right now?
Danstar says to start the fermentation at around 63F. If you plan on brewing it cold like you did, you'd have to expect it to take more like 3-4 weeks, cuz Danstar says it requires and adaption of the pitching rate for cold brewing. I'm guessing that means you should have rehydrated two packets or made a big starter for it.
Danstar says to start the fermentation at around 63F. If you plan on brewing it cold like you did, you'd have to expect it to take more like 3-4 weeks, cuz Danstar says it requires and adaption of the pitching rate for cold brewing. I'm guessing that means you should have rehydrated two packets or made a big starter for it.
LTownLiquorPig
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Thanks fellas. Had been planning on leaving it alone until Wednesday to take a reading again. Lesson learned, no two fermentations are the same, eh?
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hexXedBrewing
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update: I had my beer after a month now and the off flavors are much less pronounced. this actually tastes quite like BP's sculpin ipa and somewhat like manzanitas chaotic ipa. I think the sculpin actually has the same grassy after taste as this. now I don't feel so bad it has that taste. i think i prefer a cleaner tasting ipa like stone's or green flash's, but this is definitely not bad now. yay for aging!
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