- Nov 18, 2021
- Reaction score
I started 2 x 5L stout brews on 21st & 22nd November. Brewing at approx 15 - 18C using 5g Mangrove Jack M44 yeast. One has 1kg MO, 80g chocolate malt, 108g roasted barley, 1kg Black Forest fruit mix with 200g sugar boiled down to 1kg purée and then 1kg medium spray malt added after the boil. 2nd is similar but with no spray malt. How long after apparent fermentation has ceased can I leave it before bottling? I don’t want to bottle too early in case fermenting hasn’t finished.