So I have a homebrew that stalled and I need help. Starting gavity was 1.16 after 3 weeks it stopped at 1.060. I repithed the same yeast and warmed up, nothing. Whats the highest gavity I should take before bottling? I'm shooting for 15% abv
what yeast did you use? you may have better luck pitching a strain with higher alcohol tolerance. You should post such questions in the homebrewing forum next time. You'll get more responses.
Your ABV is about 13.5% apparent attenuation is 62.5% but actual attenuation is under 51%. That is a little lower than you might like, but as was mentioned by the previous poster, you could be reaching the alcohol tolerance of the yeast.
Let me guess, this was your first beer but you were reading that "beginner" homebrew book by Sam Calagione and thought it would be easy?
It would help if you provide more info...recipe, mash temps, yeast used, quantity pitched, amount of O2 used?
thank you everybody for your replies. After doing the math I realize I need to go to a stronger strain of yeast. Cheers!
And if you want it to carb (assuming bottle conditioning) you will need a more alcohol tolerant strain of yeast so switching over to that super high gravity yeast might not be a terrible idea at this point.
WWho do you think he is? That dude from the old forums (mike? matt?) who brewed a 120 min clone for his first batch?
That's the one and only mkyle. Ah, time gone by... 120 min clones gone bad and dry pancaking beers...
