So I had a thread about my issues:
Belgian strong. Partial mash. T-58. At 64. At a month reading at approx 1.03. I moved the glass upstairs into a closet to try and raise the temp to no avail.
Got busy. Left the beer for almost 2.5 mos now.
After some reading I've roused the yeast, put the glass in a cooler of water and stuck an aquarium heater in there. I measured it again (only second time). Still at 1.03 but it tasted better than before. More nuanced. Less acetyldehyde-y. not so annoyingly sweet.
I'm going to push it to just above 70 for a week or so and see what happens.
I'm only worried now that I roused the yeast after I took the reading. Ha. Could the oxygen introduced after taking off the valve ruin it?
Belgian strong. Partial mash. T-58. At 64. At a month reading at approx 1.03. I moved the glass upstairs into a closet to try and raise the temp to no avail.
Got busy. Left the beer for almost 2.5 mos now.
After some reading I've roused the yeast, put the glass in a cooler of water and stuck an aquarium heater in there. I measured it again (only second time). Still at 1.03 but it tasted better than before. More nuanced. Less acetyldehyde-y. not so annoyingly sweet.
I'm going to push it to just above 70 for a week or so and see what happens.
I'm only worried now that I roused the yeast after I took the reading. Ha. Could the oxygen introduced after taking off the valve ruin it?