So this is my 4th brew. The first two went swimmingly. The 3rd one I had an issue with the brew not reaching its FG and the same has happened on my 4th brew. The 3rd one I ended up throwing away so don't want to make the same mistake here..
I've done some research and I'm putting it down to either my mash temp being too high or my ferment temp being to low. I live in the UK and during winter struggled to keep the fermenter temp up.
The recipe is a Black IPA I got off berewgr.com
American IPA Recipe - Black IPA EVE | Brewgr
I hit my OG more or less and got 1064.
The beer has been fermenting now for just over 2 weeks. I've checked the FG twice over the past few days and it seems to be stuck at 1026. Expected FG should of been 1016.
Im in abit of a rush to get this bottled as its for my father in laws birthday, however at the same time I obviously want it to be right.
I've stuck the fermenter in my airing cupboard were it is probably the warmest place in the house. However the FG is still hanging around the 1026 mark.
Couple of questions
1) If I were to bottle this now, would it create potential bottle bomb issues?
2) Will the beer still taste as good as it should? It will still come out at about 5% and I've tasted it flat and it seems OK.
I've also seen things on the Internet were you can shake the fermenter to try and wake the yeast up again as if I've had a low ferment temp they've likely gone to sleep.
Anyone with any advice, it would be much appreciated.
Cheers,
I've done some research and I'm putting it down to either my mash temp being too high or my ferment temp being to low. I live in the UK and during winter struggled to keep the fermenter temp up.
The recipe is a Black IPA I got off berewgr.com
American IPA Recipe - Black IPA EVE | Brewgr
I hit my OG more or less and got 1064.
The beer has been fermenting now for just over 2 weeks. I've checked the FG twice over the past few days and it seems to be stuck at 1026. Expected FG should of been 1016.
Im in abit of a rush to get this bottled as its for my father in laws birthday, however at the same time I obviously want it to be right.
I've stuck the fermenter in my airing cupboard were it is probably the warmest place in the house. However the FG is still hanging around the 1026 mark.
Couple of questions
1) If I were to bottle this now, would it create potential bottle bomb issues?
2) Will the beer still taste as good as it should? It will still come out at about 5% and I've tasted it flat and it seems OK.
I've also seen things on the Internet were you can shake the fermenter to try and wake the yeast up again as if I've had a low ferment temp they've likely gone to sleep.
Anyone with any advice, it would be much appreciated.
Cheers,