Hi peeps,
I've done this in the wrong order and already brewed this, but it is currently 3 days into fermentation and I just wanted some thoughts on FG.
The recipe was:
4.9kg MO
0.1kg crystal
30g Challenger Hop pellets for bittering (60)
10g Pioneer leaf for flavour (last 10 mins)
Danstar Nottingham (2 packets dried)
90 min boil.
4.2 gallon pre boil, 2.8 gallon post boil.
IBU -47
Wort smelt great and was 1095 at room temp.
My question is around FG, it rocketed down to 1022 in 3 days. Beersmith says FG should be about 1020, but it looks like it's going to continue below this. Should I just bottle at 1020, or let it continue until it eventually stops? Any guesses how long it might take to ultimately stop? and do I bottle immediately once it stops?
I probably could have used a different yeast, but to be honest, a lot of what I read confirmed Nottingham would be good for high ABV beers.
I've done this in the wrong order and already brewed this, but it is currently 3 days into fermentation and I just wanted some thoughts on FG.
The recipe was:
4.9kg MO
0.1kg crystal
30g Challenger Hop pellets for bittering (60)
10g Pioneer leaf for flavour (last 10 mins)
Danstar Nottingham (2 packets dried)
90 min boil.
4.2 gallon pre boil, 2.8 gallon post boil.
IBU -47
Wort smelt great and was 1095 at room temp.
My question is around FG, it rocketed down to 1022 in 3 days. Beersmith says FG should be about 1020, but it looks like it's going to continue below this. Should I just bottle at 1020, or let it continue until it eventually stops? Any guesses how long it might take to ultimately stop? and do I bottle immediately once it stops?
I probably could have used a different yeast, but to be honest, a lot of what I read confirmed Nottingham would be good for high ABV beers.