Subject: Help with stopped fermentation
Date: 1988-12-19 14:55:12 GMT
Help! I need some fermentation suggestions. I am in the middle of a
2 Cans Munton & Fison Old Ale Extract
2 Lbs Pale Malt
2 Oz Northern Brewer Hops
1 tsp Gypsum
2 Packages of Ale yeast (from the Monton & Fison cans)
For a 5-gallon mix.
It started at 1054 and by the next morning was bubbling as furiously as
anything I have ever had. BUT! Two days later it stopped bubbling.
I measured it and transfered to the secondary.
It was 1024. I hoped it would continue in the secondary, but no luck.
It 1024 a reasonable specific gravity for this? Can I go ahead and bottle
it or should I wait?
I need some suggestions.
Surviving the American Dream
John R. Mellby Texas Instruments
jmellby%ngstl1.ti.com P.O.Box 660246, MS 3645
Dallas Texas, 75266
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