talkingmonkey
Well-Known Member
I can't ever seem to get a full fermentation. My current brew is a double IPA w/ 6.5# DME and 4# LME. I did a 24hr starter, brewed w/ 6G spring water, used WL East Coast yeast, and did a 1/2 lb. brown sugar addition at 3 days, (thanks Lagunitas!) It has been 12 days and I am only at 1.04, (No idea on OG, too many HB's, I forgot). Blow off is going at about 18 seconds/burp.
Should I just ride this out or re-pitch w/ a wine yeast?
Should I just ride this out or re-pitch w/ a wine yeast?