I brewed an AG BIAB English mild last sunday. OG was 1.037. Based on the Beer Smiths pitch rate I used 2 Wyeast 1968 smack packs. This was about 9 billion cells over what was called for but I figured that was a pretty small thing. I have a temperature controlled chamber and it has been at 68* continuously. Visible fermentation started in about 10 hours. There was no more bubbles in the airlock by Tuesday morning. I have read enough here to know that doesn't mean much so I just ignored it. Yesterday morning I decided to check and the gravity was at 1.022. This morning, still 1.022?
I did a search first and I found the possible answers:
Pitch more yeast
Stir up the yeast on the bottom
Raise the temperature
Keg it now
Wait at least 2 more weeks and keg it
Pour the whole thing out
I am a little unsure of what to do.
Thanks for reading another one of these posts.
I did a search first and I found the possible answers:
Pitch more yeast
Stir up the yeast on the bottom
Raise the temperature
Keg it now
Wait at least 2 more weeks and keg it
Pour the whole thing out
I am a little unsure of what to do.
Thanks for reading another one of these posts.