TrubHead
Well-Known Member
Brewed a bigger IPA at a slightly higher mash temp 153-154F that measured OG 1.086. After 8 days took a measurement of 1.026 so roused the yeast thinking they might need it. It's now day 11 so took another measurement and still at 1.026.
Should the yeast be given more time or is this measurement acceptable for the mash temp?
Appreciate comments.
Should the yeast be given more time or is this measurement acceptable for the mash temp?
Appreciate comments.