Had a beer that finished "too high" for a second time in a row now, and I don't know what I did wrong...
It's a stout, OG is 1063, and FG is supposed to be 1.011 -- but after 6 weeks in the fermenter, it is still stuck at 1.020, and hasn't budged one bit in over a week!
I do a full volume BIAB, with water tuned to London Profile, and phosphoric acid added to reach a software-predicted pH of 5.5
I'm very confident that my ThermaPen is reading my mash temps correctly (152F, dropping down to 149F after 60 mins).
I know my ferment temperature is reasonable for the yeast I'm using (64F to 70F in my basement this time of year, and the yeast is US-05).
Think it's safe to bottle?
It's a stout, OG is 1063, and FG is supposed to be 1.011 -- but after 6 weeks in the fermenter, it is still stuck at 1.020, and hasn't budged one bit in over a week!
I do a full volume BIAB, with water tuned to London Profile, and phosphoric acid added to reach a software-predicted pH of 5.5
I'm very confident that my ThermaPen is reading my mash temps correctly (152F, dropping down to 149F after 60 mins).
I know my ferment temperature is reasonable for the yeast I'm using (64F to 70F in my basement this time of year, and the yeast is US-05).
Think it's safe to bottle?