So this is my third brew and I think I got a stuck ferment. I made a beer according to a random guys advice at my LHBS with this recepie
11/13
Steep 1 pound flaked oats in grain bag for 15 minutes at 160 And remove
Boil US Golding hops 45 minutes
Add 6.6 pounds white sorghum syrup
Bring back to boil
Add 1 ounce US fuggle hops
and 1 teaspoon Irish moss
10 minutes and then flameout
Cool and siphon to primary
OG 1.035.
Pitched Danstar Nottingham yeast at 80°F then cooled to 68°
11/16 the bubbles appear to have stopped completely
SG 1.010
11/25
SG 1.009
And I ask the great wise ones of the internet, what the heck do I do?
Should I just carry on and bottle it? Or is it even a stuck ferment? I understand this is a low OG but neither of my other brews were fermented out this quick
11/13
Steep 1 pound flaked oats in grain bag for 15 minutes at 160 And remove
Boil US Golding hops 45 minutes
Add 6.6 pounds white sorghum syrup
Bring back to boil
Add 1 ounce US fuggle hops
and 1 teaspoon Irish moss
10 minutes and then flameout
Cool and siphon to primary
OG 1.035.
Pitched Danstar Nottingham yeast at 80°F then cooled to 68°
11/16 the bubbles appear to have stopped completely
SG 1.010
11/25
SG 1.009
And I ask the great wise ones of the internet, what the heck do I do?
Should I just carry on and bottle it? Or is it even a stuck ferment? I understand this is a low OG but neither of my other brews were fermented out this quick