JohnnyDarkside
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- Aug 26, 2013
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I'm hoping I could get some help. So I brewed up a foreign extra stout that turned out great, so decided to mod the recipe a suite my tastes. Here is my dark rye:
6.6lb DME
2lb munich extract
1lb amber extract
1lb flaked rye
1lb crystal
6oz chocolate
9oz caramel
8oz rosted barley
8oz willamet
.5oz cascade
1lb chinook
WL irish ale
My OG was 1.08. I know I didn't thoroughly aerate my wort before pitching, but it started fermenting well pretty quickly. After 2 weeks, my FG was still 1.03, so I aerated using an aquarium pump and a bubble loop, then re-pitched, but it never fermented. Now, after about another week, gravity is still 1.03. Should I just bottle now? If so, should I use less priming sugar?
As a note, I did add appx 1.5T of vanilla extract when pitching. Also, I've been told aerating was a stupid thing to do. I does still taste good, though, a week later.
6.6lb DME
2lb munich extract
1lb amber extract
1lb flaked rye
1lb crystal
6oz chocolate
9oz caramel
8oz rosted barley
8oz willamet
.5oz cascade
1lb chinook
WL irish ale
My OG was 1.08. I know I didn't thoroughly aerate my wort before pitching, but it started fermenting well pretty quickly. After 2 weeks, my FG was still 1.03, so I aerated using an aquarium pump and a bubble loop, then re-pitched, but it never fermented. Now, after about another week, gravity is still 1.03. Should I just bottle now? If so, should I use less priming sugar?
As a note, I did add appx 1.5T of vanilla extract when pitching. Also, I've been told aerating was a stupid thing to do. I does still taste good, though, a week later.