Bromley
Well-Known Member
I bottled a scottish ale that had been in primary for two and a half weeks and secondary for 2 weeks.
I'm wondering if fermentation stalled out in the secondary or something.
My OG was 1.073. At transfer to secondary it was 1.024. It seemed to be continuing to ferment in the secondary with airlock bubbles every 1/2 to 1 1/2 minutes and visible tiny bubbles rising to the neck of the carbouy. However, it only got down to 1.022 before it seemed to be done. At bottling it tasted a little on the sweet side, but I assume this is to be expected when you are starting at a higher gravity.
I don't have a specific question or anything just wondering if anyone has any comments.
I'm wondering if fermentation stalled out in the secondary or something.
My OG was 1.073. At transfer to secondary it was 1.024. It seemed to be continuing to ferment in the secondary with airlock bubbles every 1/2 to 1 1/2 minutes and visible tiny bubbles rising to the neck of the carbouy. However, it only got down to 1.022 before it seemed to be done. At bottling it tasted a little on the sweet side, but I assume this is to be expected when you are starting at a higher gravity.
I don't have a specific question or anything just wondering if anyone has any comments.