williamneal
Member
Hello all, I used Nottingham yeast in a Stout that started with an OG of 1.070 and 9 days into fermentation has been at 1.020 for two days. I raised the temp to 167F for a day but am still at 1.020. So I am at about 70% attenuation. I was under the impression that Notty would attenuate 80%. Do you think the fermentation is complete or is there something I can do to get it started again?
Thanks
Thanks