I brewed an all grain Watney's Cream Stout clone with OG of 1.040 (which was lower than the 1.047 predicted). It's had enough time to ferment fully, but it's very sweet, and the FG is 1.028 (above the expected 1.012). I did include 10 oz of maltodextrine, as the recipe called for, in this 5 gallon batch.
But it's so sweet! Should I take it out of the kegerator and give it more time at a warm temperature - I'm wondering if it didn't actually finish fermenting in my not-especially-warm house.
Any ideas?
But it's so sweet! Should I take it out of the kegerator and give it more time at a warm temperature - I'm wondering if it didn't actually finish fermenting in my not-especially-warm house.
Any ideas?