I brewed this recipe back on 10/27 (used same ingredients and quantities as recipe). I hit both the pre-boil and post-boil gravity numbers, cooled to 62 degrees, aerated, pitched a 2 liter starter and fermented at 60 degrees in a temp controlled chest freezer.
The gravity as of yesterday was only 1.026. It is a great tasting porter but I am hoping to get the gravity down a little lower.
How long did your beers take to ferment lower? Should I pull it out of the chest freezer and let it warm up to room temp which is about 68-70?
thoughts?
The gravity as of yesterday was only 1.026. It is a great tasting porter but I am hoping to get the gravity down a little lower.
How long did your beers take to ferment lower? Should I pull it out of the chest freezer and let it warm up to room temp which is about 68-70?
thoughts?