ExHempKnight
Well-Known Member
I've had Imperial Bastard Stout in the fermenter for 3 weeks. OG was 1.095.
It was in my basement, which was a little too cold (62-ish), until 3 days ago. The gravity was 1.040. I brought it upstairs to a warmer room and gave it a gentle shake, which got me some airlock activity for a day or so.
I figured a few days would finish it out, but I'm still at 1.040. It smells fantastic, though I haven't tasted it (no wine thief).
I'd like to have this bottled today, so it can condition and be drinkable by Christmas. I don't, however, want bottle bombs.
So I posit this to you, the experienced brewing community. Should I wait, or RDWHAHB and bottle?
It was in my basement, which was a little too cold (62-ish), until 3 days ago. The gravity was 1.040. I brought it upstairs to a warmer room and gave it a gentle shake, which got me some airlock activity for a day or so.
I figured a few days would finish it out, but I'm still at 1.040. It smells fantastic, though I haven't tasted it (no wine thief).
I'd like to have this bottled today, so it can condition and be drinkable by Christmas. I don't, however, want bottle bombs.
So I posit this to you, the experienced brewing community. Should I wait, or RDWHAHB and bottle?