The difference between 1.012 and 1.010 is probably irrelevant, what are you using to test and are you correcting for temperature etc? Sweetness could be a result of recipe or procedure, what was the recipe, yeast and fermentation temp? It's probably finished, needs a week to condition and then bottle or keg, it will be better when carbonated.
your right, my hydrometer is calibrated at 20c, it was warmer when I tested it just then.1.010 and 1.012 is a negligible difference in my opinion. But your hydrometer may be off by a point or two also. Have you checked it in distilled water at the calibration temperature? Also, if the temperature of your sample is higher than the calibration temperature of the hydrometer (mine are all 60F) it could be reading a point high.
What they say! ^
Go 4C (22-24C) higher and give it a few more days, it also helps with conditioning. Adding more yeast won't do a thing, there's plenty of (active) yeast in your fermenter already.
You didn't secondary, did you?
What yeast did you use? What was the OG?
You didn't secondary, did you?
no, its almost done ,give it a couple more daysIt looks like fermentation has stalled at 1. 012 when it should be 1.010 or below.
It also tastes a little sweet.
Been fermenting 12 days. I have risen the temp 2c
Should I throw in some more yeast?
Thanks
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