jtwilliams31
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- Oct 23, 2017
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So as the title says, I pitched around 5g of Windsor yeast into a porter two weeks ago that was 1.058 OG. It fermented really hard for around three days at 65-68 degrees f, then stopped completely. I check the gravity three days after pitching and it was stopped at 1.036. Now, one and a half weeks later it's still at 1.036, giving me an ABV of roughly 2.6%.
Will this be ok to drink? Will it be disgusting? This is my first time with stalled fermentation, and I'm not entirely sure where to go. Should I pitch some more yeast and home for a bit more activation? I'm not even sure that with this low amount of alcohol the beer will be safely preserved.
Any input from someone who's been here before would be great.
Will this be ok to drink? Will it be disgusting? This is my first time with stalled fermentation, and I'm not entirely sure where to go. Should I pitch some more yeast and home for a bit more activation? I'm not even sure that with this low amount of alcohol the beer will be safely preserved.
Any input from someone who's been here before would be great.
