I searched some but still don't know what I should do.
So I brewed my modified Foreign Extra Stout. I used White Labs Irish Ale yeast (with a 1000ml starter using 2 cups DME 24hrs prior) and mashed at 156. Was that too high of a mash temp? I did the same for the old recipe that turned out awesome. I'm thinking it might have fermented too hot. It was in the basement, but at like 73 degrees on the outside of the fermenter. Our AC has been broke, now it's 68, although ambient feels cooler. I don't have any freezer room to make a swamp cooler, although I will soon. I'm thinking that may have been it. It has been in Primary for 4 weeks. OG of 1.071, FG of 1.031.
Should I pitch more yeast or just bite the bullet and bottle it. Similar thing happened with my Dry Stout. I should really start checking my beer earlier. Thanks.
So I brewed my modified Foreign Extra Stout. I used White Labs Irish Ale yeast (with a 1000ml starter using 2 cups DME 24hrs prior) and mashed at 156. Was that too high of a mash temp? I did the same for the old recipe that turned out awesome. I'm thinking it might have fermented too hot. It was in the basement, but at like 73 degrees on the outside of the fermenter. Our AC has been broke, now it's 68, although ambient feels cooler. I don't have any freezer room to make a swamp cooler, although I will soon. I'm thinking that may have been it. It has been in Primary for 4 weeks. OG of 1.071, FG of 1.031.
Should I pitch more yeast or just bite the bullet and bottle it. Similar thing happened with my Dry Stout. I should really start checking my beer earlier. Thanks.