I am making a North German Altbier. I got OG of 1.052 and used a good aggressive starter of Wyeast 1007. I got good fermentation for the first few days, but my fermentation seems to have stopped at about 1.020. My FG is supposed to be around 1.011 area so I know there is more to come. The yeast is also not flocculating much and my samples are very muddy indeed. My fermentation temp is around 15 degrees C which is apparently fine for this yeast strain.
Should I just leave it a few days and sit for it to kick in again, or do something? I started fermentation on Sunday last week, and saw he 1.020 on Thursday this week. it is now Saturday and I have not seen a gravity change.
The beer tastes ok. It is obviously still partially unfermented wort, but I cannot detect anything off or untoward. It tastes drier than I would have expected at 1.020 though. Any chance it has stopped and finished here at 1.020?
Should I just leave it a few days and sit for it to kick in again, or do something? I started fermentation on Sunday last week, and saw he 1.020 on Thursday this week. it is now Saturday and I have not seen a gravity change.
The beer tastes ok. It is obviously still partially unfermented wort, but I cannot detect anything off or untoward. It tastes drier than I would have expected at 1.020 though. Any chance it has stopped and finished here at 1.020?
