W3068 dud

You're a little screwed, here, I think. If it didn't finish out at 72, it's not going to finish out at 68. You've started with an under-pitched, probably under oxygenated yeast colony and it's done all it can. About the only hope would be to make an actual starter and re-pitch. If it was me, I'd try transferring off the trub into a secondary fermenter or drawing some of the yeast trub off with a racking cane and using the trub to do a 24 hour shaken starter and repitch it. You could probably just use a liter of the stuck beer to make the starter. Not much to lose at this point.

I don't disagree lol.

I stired it and it seems to have gotten moving again. 4 more pts and I will call it done
 
  • Like
Reactions: J A
I don't disagree lol.

I stired it and it seems to have gotten moving again. 4 more pts and I will call it done
Be careful about bottling at higher than expected FG...you'll get things going in the bottle and residual sugars can cause bottle bombs...if you're kegging, no such worries. :)
 
Be careful about bottling at higher than expected FG...you'll get things going in the bottle and residual sugars can cause bottle bombs...if you're kegging, no such worries. :)
It will be kegged
 
  • Like
Reactions: J A
Be careful about bottling at higher than expected FG...you'll get things going in the bottle and residual sugars can cause bottle bombs...if you're kegging, no such worries. :)
Or just drink it all fast...
 
gave it a taste. it actually tastes really good. solid mouthfeel, spicey, lemon taste. gonna give it another week and keg it.
 
so it turned out pretty damn good. just as I wanted it to. lots of banana of slight spicey, tart. kinda finishes with a lemon taste.

still needs to finish up carbonating, but turned out good considering the yeast issues.
 
Nice to hear. My brown ale took 36 hours to get started, and after 3 days now it's only at 1.035 from 1.052, but still chugging along.
 

Back
Top