I brewed a Scottish 60/- at the weekend and it was mashed at 70C so Im not expectimg it to ferment forever , pitched it with a packet of Crossmaloof Beoir ale yeast and it got off to a vigorous start
here we are 3 days from pitching and its come to a grinding halt at 1.017 from 1.036 OG..(18C in fermentation chamber ) I know I need to leave it a few days and see if it stays at 1.017 before I declare it stopped
I know that mashing at 70C will have left a pile of unfermentables in there but 1.017 seems a tad high.. Bre3wfather says it should get down to 1.009 but id be happy if it had gotten down below 1.012.
I have some WLP 004 in the yeast bank Im thinking about mixing up a 500ml starter and firing that into the fermenter and upping the temp to 20C.
I cant see this doing any real harm but I may be wrong..
Any views from the great and good
here we are 3 days from pitching and its come to a grinding halt at 1.017 from 1.036 OG..(18C in fermentation chamber ) I know I need to leave it a few days and see if it stays at 1.017 before I declare it stopped
I know that mashing at 70C will have left a pile of unfermentables in there but 1.017 seems a tad high.. Bre3wfather says it should get down to 1.009 but id be happy if it had gotten down below 1.012.
I have some WLP 004 in the yeast bank Im thinking about mixing up a 500ml starter and firing that into the fermenter and upping the temp to 20C.
I cant see this doing any real harm but I may be wrong..
Any views from the great and good