ReverendOwl
Member
I did my first BIAB last weekend, my OG was supposed to be 1054 but it came out at 1058. Two days after pitching, the gravity had fallen to 1036 so seemed to be chugging along nicely (I never really see airlock activity, I suspect by bucket has a dodgy seal, but the lid has been nice and swollen). Two days after that the gravity had only fallen to 1034 and now 6 days after that it's still not changed.
I think fermentation got stuck because it's impossible to keep a constant temperature in my flat, it gets so cold in the night. I'm going to invest in a heating belt and temperature controller this week to keep it constant. Should I also get some more yeast and repitch it or is this batch a write off? It's will have been stuck at 1034 for over a week before the heating and yeast will arrive, is it too late?
Any advise is greatly appreciated!
I think fermentation got stuck because it's impossible to keep a constant temperature in my flat, it gets so cold in the night. I'm going to invest in a heating belt and temperature controller this week to keep it constant. Should I also get some more yeast and repitch it or is this batch a write off? It's will have been stuck at 1034 for over a week before the heating and yeast will arrive, is it too late?
Any advise is greatly appreciated!