My batches are 3G, and I spund the CO2 from my 5G keg fermenter into a 3G keg to purge. Usually I hear a lot of activity while fermenting, along w/ seeing the pressure build via the spund's regulator. This time there was no pressure in either keg after 3 days, so instead of being wise and taking a gravity reading, I pitched the other half of the sachet of ale yeast and moved it somewhere warmer. About five more days went by with no pressure, and I got grumpy. Still without taking a reading, I pitched half a sachet of Lager 34/70 at 70F w/ the plan to move it somewhere cooler when it took off.
Waited another two days, and still no CO2 pressure even when I pulled the release valve. Mad, I opened up the keg (yes, shoulda used a tap) and saw some light bubbling, not 'krausen' and no ring around the keg to show there had been any krausen, but it was enough of a hint to finally do the right thing and take a sample - it's at my FG!
Lesson-- rely on gravity readings to determine gravity, not CO2, 'sound' or other weird indicators.
It's sitting at ~65F, and still no pressure is building. Anywho, is there a question here?
The RDWHAHB instinct would be to let it sit for another week at this temp bc that can't hurt
The pressure-ferment instinct is to add CO2 to stop the 34/70 from getting too estery, but if it's hit FG then that's not a prob, right?
The drinker's instinct is to crash it now that it's hit my FG
Thoughts for a noob? This is like my 6th brew and I probably still suffer from rushing the ferment.
Style is a Light beer- 6-row w/ Melon/Nelson hops ~4.33% (I always brew light beers so idk why this fermented so softly)