Hello,
Been making a Bitter from kit (first try). Started 12 days ago, pitched at 25C, moved to storage cupboard upstairs where the FV has been at a steady 18C. I spoke to my homebrew guy at the time and he advised me its better to have a lower, constant temperature than a fluctuating higher one.
Fermentation occured between days 2-6, lots of foam and activity, which has subsided down. Day 10 (and according to the instructions FG should be 1.008-10) fermentation has stopped at 1.020. I sterlised paddle and 2-3 mins or aeration for 3 goes, left for another 2 days.
Today is Day 12, reading still reads 1.020 or very similar (hard to read the hydro). Calculator suggests that with this level, my brew is only 2.63% as opposed to 3.8%ish it should be.
Now I'm not brewing for ABV but for the taste, but I'm wondering whether I need to reactivate that yeast somehow to lower the reading further? Will it be sweeter at the yeast hasnt converted all of the sugars? Or whether I should just bottle it and set to one side for drinking around the Christmas/New Year time?
Answers on a postcard please....
Been making a Bitter from kit (first try). Started 12 days ago, pitched at 25C, moved to storage cupboard upstairs where the FV has been at a steady 18C. I spoke to my homebrew guy at the time and he advised me its better to have a lower, constant temperature than a fluctuating higher one.
Fermentation occured between days 2-6, lots of foam and activity, which has subsided down. Day 10 (and according to the instructions FG should be 1.008-10) fermentation has stopped at 1.020. I sterlised paddle and 2-3 mins or aeration for 3 goes, left for another 2 days.
Today is Day 12, reading still reads 1.020 or very similar (hard to read the hydro). Calculator suggests that with this level, my brew is only 2.63% as opposed to 3.8%ish it should be.
Now I'm not brewing for ABV but for the taste, but I'm wondering whether I need to reactivate that yeast somehow to lower the reading further? Will it be sweeter at the yeast hasnt converted all of the sugars? Or whether I should just bottle it and set to one side for drinking around the Christmas/New Year time?
Answers on a postcard please....