Mountainsax
Well-Known Member
My first ever homebrew batch (Autumn Amber from Midwest) went into the fermenter last Sunday! Fermentation started strong w/in 12 hours and all looked good. It looks like everything has stopped, or at least slowed to where there are no bubbles coming through the airlock in a couple minutes now.
The OG when we put it in the fermenter was around 1.070 (after adjusting for temp), should have been more like 1.050. We only ended up with 4 gallons total (instead of 5) because by the time we got to the end we did not have enough sanitized water to top off (boiled off way more than I thought it would).
All that being said, I am hopefully going to check the SG tonight. If it is still pretty high what should I do? Do I add another gallon of water to bring it down? Do I add some oxygen to get the yeast kicked back into gear? Do I just leave it, wait until the SG is stable and bottle with a higher SG?
Thanks!
The OG when we put it in the fermenter was around 1.070 (after adjusting for temp), should have been more like 1.050. We only ended up with 4 gallons total (instead of 5) because by the time we got to the end we did not have enough sanitized water to top off (boiled off way more than I thought it would).
All that being said, I am hopefully going to check the SG tonight. If it is still pretty high what should I do? Do I add another gallon of water to bring it down? Do I add some oxygen to get the yeast kicked back into gear? Do I just leave it, wait until the SG is stable and bottle with a higher SG?
Thanks!