Hello all. I brewed a Rochefort 10 clone on June 6th and the gravity appears to be stuck. My OG was 10 points low at 1.086, I had too much in the kettle pre boil. Still trying to nail down my numbers on the new system. The recipe is from Candi Syrup's website and I just doubled the recipe. Current gravity is 1.019 and it hasn't moved for three days. The recipe calls for a final gravity around 1.014. Brewers friend says I'm at 9% abv with 79% attenuation. The recipe targets 11% abv. I'm two weeks into fermentation with four smack packs of Wyeast 1762 in 11 gallons. I didn't have time to make a starter, life's been nuts. I used pure O2 through a stone for one minute prior to pitch, and one additional minute dose of O2 at 12 hours. Initial temp was 63, increasing by one degree per day to 73 F.
Should I leave it in primary for another week or two? Should I add some champagne yeast to finish off any simple sugars. Any suggestions?
Thanks,
John
Should I leave it in primary for another week or two? Should I add some champagne yeast to finish off any simple sugars. Any suggestions?
Thanks,
John