- posted 11 years ago
2 weeks ago I brewed up a batch of dark cherry stout from extract/DME and grain that I steeped for color I assume. Anyways, I started with an OG of 1.048 and today I racked it off to a second carboy and the gravity is at about 1.022 (same as one week ago). So, it appears fermentation has stopped, but at an elevated level of sugar remaining. My question is...do I dare bottle it at 1.022? And, will the yeast fire back up on the priming sugar to provide carbonation or is it basically dead? Any ideas? I'd hate to waste it and I don't see myself drinking 4 gallons of flat stout out of the carboy until it's gone (but I will rather than flush it). Taste is good, but I can still taste that it is a bit sweet for a stout...
Bummed in Bloomer (WI)
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