Mike
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- Sep 17, 2009
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I think I'm just stressing about this beer because I'm so excited about it and should just RDWHAHB, but I wanted to get some feedback on how the ferm of my breakfast stout is going. I brewed it last 7-8 days ago and my OG was 1.075. It was a 3.2 gallon batch which I pitched one packet of rehydrated S-04 to. It's been fermenting at 67. It took a little while to start, but I just took a reading and it's at 1.020. That's a 73% attenuation by my calculations.
Is it fermenting along nicely and do I have nothing to worry about, or should I bump the temp up a degree or two? Where should this beer finish at (mashed at 155)?
Thanks!
Is it fermenting along nicely and do I have nothing to worry about, or should I bump the temp up a degree or two? Where should this beer finish at (mashed at 155)?
Thanks!