Start Grav = 1.062, Current Grav = 1.040, now what?
- Thread starter skipper
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I have the opposite problem. I brewed a triple using jaggery in place of candi sugar. Using a White Labs Belgian strain and mashing at 148ish, it attenuated from 1070 to 1007.
michael.berta
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I've had success using champagne yeast when I didn't quite hit my final gravity. You might be able to get 5 to 10 points out of it and finish in the 1.020 area...
MX1
Texas Ale Works
if you have another packet of yeast you could always pitch that I guess.
What was your mash temp? The higher the temp the more unfermentable sugar you have, so your gravity will be a bit higher. ( I think this is right).
I am still pretty new to this homebrewing stuff, but I would either transfer and call it good or pitch another pack of yeast if it were mine.
Tim
What was your mash temp? The higher the temp the more unfermentable sugar you have, so your gravity will be a bit higher. ( I think this is right).
I am still pretty new to this homebrewing stuff, but I would either transfer and call it good or pitch another pack of yeast if it were mine.
Tim
