I brewed a raspbery wheat on the 25th of November. Aside from being busy and sick I have not had a chance to rack it into my cornies. Is this too long of a time period for a beer to be in a fermenter?
I am pretty sure the yeast is done working and since my garage has been a constant 45-55* I am pretty certain the yeast is dormant.
Am I ok?
I am pretty sure the yeast is done working and since my garage has been a constant 45-55* I am pretty certain the yeast is dormant.
Am I ok?