Fore
Landlord.
I'm finding that a few of my ale kits seem to stop at about the 1.017ish region. I have well aerated, pitched at good temp and fermented almost stable in the region of 18 degrees. It's not the dreaded 1.020 stick, because if I turn the temp up to 22 degrees, the bubbles get going again, if very slowly (fermenter is well sealed, so bubbles are a good indicator of activity). In the latest case, a week at 22 degrees and it has moved from 1.017 to 1.014.
So it's not a disaster, as it's still heading in the right direction, but I have 2 concerns, i) that by turning the temp up to 22 I might be changing the flavour, and ii) it's sitting on the yeast trub a long time (already 16 days in the current case).
My plan is to transfer to secondary in a few days and keep at 22 degrees until all activity ceases, then cool for clearing. At least that way I get it off the majority of the yeast trub. Is this a good plan and do I have anything to worry about? Is turning up to 22 for the last few ABVs actually a good thing, even if it's for an extended period (I think I read somewhere that others do this)? I just wonder what best practice is.
So it's not a disaster, as it's still heading in the right direction, but I have 2 concerns, i) that by turning the temp up to 22 I might be changing the flavour, and ii) it's sitting on the yeast trub a long time (already 16 days in the current case).
My plan is to transfer to secondary in a few days and keep at 22 degrees until all activity ceases, then cool for clearing. At least that way I get it off the majority of the yeast trub. Is this a good plan and do I have anything to worry about? Is turning up to 22 for the last few ABVs actually a good thing, even if it's for an extended period (I think I read somewhere that others do this)? I just wonder what best practice is.