liammiller
Active Member
First time brewing in a few years so disappointed that my fermentation looks stuck on the Belgian blonde I'm doing.
Mashed BIAB for 1 hour between 66-67c (aimed for 65c but kept in oven that was a bit warm)
Boil was more vigorous than expected on my new hob so ended up with 4.5 litres at SG 1.069 (recipe specified 1.065 so not too far off). Cooled wort to 20c, dumped into fermenter, pitched half sachet (6g) of dry US-05 and have kept at 20c in water bath.
On day 6, I was ready to dry hop but refractomer is reading 1.035.
Going to leave it another couple of days to see if gravity will drop but if not what can I do? And where might I have gone wrong?
Have seen various suggestions but not sure of specifics.
Are the any risks to given the fermenter a shake to resuspend yeast?
If I warm it up, what temperature should I go to and for how long?
If I pitch the remaining half sachet, how should I do this? I don't have any grain, DME or anything to make a starter.
Mashed BIAB for 1 hour between 66-67c (aimed for 65c but kept in oven that was a bit warm)
Boil was more vigorous than expected on my new hob so ended up with 4.5 litres at SG 1.069 (recipe specified 1.065 so not too far off). Cooled wort to 20c, dumped into fermenter, pitched half sachet (6g) of dry US-05 and have kept at 20c in water bath.
On day 6, I was ready to dry hop but refractomer is reading 1.035.
Going to leave it another couple of days to see if gravity will drop but if not what can I do? And where might I have gone wrong?
Have seen various suggestions but not sure of specifics.
Are the any risks to given the fermenter a shake to resuspend yeast?
If I warm it up, what temperature should I go to and for how long?
If I pitch the remaining half sachet, how should I do this? I don't have any grain, DME or anything to make a starter.
