beerspitnight
Well-Known Member
Brewed a smoked brown porter 12 days ago https://www.homebrewtalk.com/f36/brew-day-lap-sang-sou-chong-smoked-porter-245584/
Brew partner checked the gravity this evening and it was at .024 - original gravity was .053. He was hoping to rack it to secondary tonight (I am a solo primary guy, but it was his brew) but I told him to swirl the fermenter to rouse up the yeast. Hoping that helps them finish their job.
Ambient room temp is 68-70.
Would it be advisable to chuck 1# of partially inverted light golden candi syrup?
And we used 04 on this - rehydrated 1 hour or so prior to pitching.
Thanks for the help and suggestions.
Brew partner checked the gravity this evening and it was at .024 - original gravity was .053. He was hoping to rack it to secondary tonight (I am a solo primary guy, but it was his brew) but I told him to swirl the fermenter to rouse up the yeast. Hoping that helps them finish their job.
Ambient room temp is 68-70.
Would it be advisable to chuck 1# of partially inverted light golden candi syrup?
And we used 04 on this - rehydrated 1 hour or so prior to pitching.
Thanks for the help and suggestions.