NJMevec
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- Joined
- Dec 1, 2016
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So I have this..."thing" in my fermenter. Don't really know how to classify it but it's at 1.095 OG and has been resting at 1.024 for three days. I used 2lb 3 oz of Light Dry Extract and 1lb 4oz of corn sugar across a 1 gallon batch. For the yeast I used 1 packet of White Labs East Coast Ale. BeerSmith is saying I'm at about 73% attenuation but was predicting that I'd get to 90.8% attenuation.
Should I add a Trappist yeast or should I just rack to secondary and bottle once some more stuff settles out? I'm pretty sure that the East Coast Ale won't be able to keep up anymore since it's at 9.5% ABV (White Labs says that it's max is around 10%). There's a still a thin krausen along the top, but the gravity has remained constant for three days. It's been in the fermenter for a little over a week and four days.
Should I add a Trappist yeast or should I just rack to secondary and bottle once some more stuff settles out? I'm pretty sure that the East Coast Ale won't be able to keep up anymore since it's at 9.5% ABV (White Labs says that it's max is around 10%). There's a still a thin krausen along the top, but the gravity has remained constant for three days. It's been in the fermenter for a little over a week and four days.
