freeradical
Member
Got this hefeweizen that has been in the primary for closing in on 3 weeks and I am at about 4.3% alcohol, which seems low for a hefeweizen. I treated my yeast like **** by pitching them dry and not really aerating (noob I know). I want to complete fermentation, and I definitely don't want to break bottles. Is this too percent low to bottle, and would a champagne yeast (S. bayanus) repitch be good to finish it off?
Edit:
OG - 1.054
FG - 1.021
Edit:
OG - 1.054
FG - 1.021