General Category > Yeast and Fermentation

Slowing Fermentation advice

<< < (2/3) > >>

jeffy:

--- Quote from: euge on December 11, 2012, 05:08:55 AM ---For a brew of that strength it's most likely done.

--- End quote ---
Especially if you account for the lactose, which is probably 6 gravity points.

davidgzach:
What temp are you at now?  Try bringing it up a few degrees if you can.  Otherwise, another vote to not aerate at this point.  It may just be done.

Dave

Mark G:
Another vote for probably being done. With the lactose, a lower attenuating yeast, and a high OG, I'll bet you're as low as it will go.

blatz:
piling on here, but my RIS typically goes from 1.100 to 1.027 and I do not have any lactose in there - so I'd expect that you're done, son.

bluesman:
Probably done.  What was your grist bill?  What temp is it sitting at now?

Regardless, I would bet it's most likely done though.

Navigation

[0] Message Index

[#] Next page

[*] Previous page

Go to full version