I recently brewed an extract kit meant to be a clone for Ballast Point's Sculpin, but after almost four weeks of bottle conditioning, it is still under carbonated and way too sweet. I'm wondering if my fermentation may have gotten stuck.
3 gallon boil, topped off with water to make 5 gallons
Yeast: Safale US 05, rehydrated according to Fermentis instructions
Pitched yeast with wort at about 80°
Fermentation began within 12 hours, and proceeded vigorously for 3-4 more days.
Transferred and dry hopped 13 days after brewing (I did not take a gravity reading)
Bottled after dry hopping for 5 days. FG reading was 1.015, for an approximate ABV of 7.6, above the kit's estimate.
I assume there is nothing I can do now that it is in bottles, but how can I avoid this in the future?
Should I have double pitched the yeast given the relatively high OB?
Take a gravity reading before proceeding to secondary/dry hopping?
Add Go-Ferm or some other nutrient if FG still seems high?
Other suggestions?
Topic: Stuck Fermentation (Read 3322 times)
