RobertsIPA
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- Aug 2, 2013
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I am brewing a chocolate stout with an OG of 1054 and a tgt FG of 1013. Fermentation after almost a week is at 1020 - and giving me an ABV of 4.6%ish versus the 5.5%ish i was expecting/hoping for.
it's been warm in Cheshire this last week. Will that have had an adverse effect on the yeasty-beasties???
How can i restart the fermentation to take it down the remaining 7 points and achieve something near to my expected ABV. Both previous time I've brewed this recipe I have achieved 5.6% and 5.8% - so i know i am some distance off.
it's been warm in Cheshire this last week. Will that have had an adverse effect on the yeasty-beasties???
How can i restart the fermentation to take it down the remaining 7 points and achieve something near to my expected ABV. Both previous time I've brewed this recipe I have achieved 5.6% and 5.8% - so i know i am some distance off.