ThreeStrandsBrewing
Well-Known Member
Hey, guys - I brewed a fairly modest brown Porter exactly 2 weeks ago today. My LHBS didn't have the Edinburgh yeast my recipe called for, so I settled on Windsor. After pitching, fermentation took off in no time flat, and after 2 days I was down to 1.020. I just took a gravity reading today, 12 days after the last, and I am still sitting at 1.020. Ideally, I'd like to get this down to 1.010 or a bit lower---my OG was 1.042. Any tips to get it down further? I've already gently rotated the Carboy to rouse the yeast a bit. My basement temp where the Carboy is is at around 66 - 68 degrees. Should I add a bit more Windsor yeast? Not opposed to that of it helps. Thanks!