I brewed my first ever strong Scotch Ale with 14Lb. extract & used White Labs Edinburgh Ale WLP028. OG was 1.090 & after fermentation had stopped it's now 1.028. The viscosity is still a little "thick" so my question is should I add another starter of yeast to help ferment it further or just let it age? Cheers, Bob
How long has it been fermenting? Has there been any ambient temperature changes? I have used that same yeast with an extract recipe and similar OG and it got down a little lower than that...
It stopped fermentation after 8 days & was racked it to the secondary at 9 days. I measured the gravity yesterday which is the 10th day.
I think you have farther to go, especially since you used extract. If you were mashing, it would be possible to finish that high depending on your mash temperatures, but this does not apply to your batch.
I made a strong Scotch ale this summer that started at 1.094 and finished at 1.012. All-grain batch, using Wyeast 1728.
yes, you still have more secondary aging to go, don't rush it. I made an all grain that started at 1.103 and ended at 1.028. (Although the 19th century strong ales did have high final finishing gravities) I'd recommend 2-4 more weeks and check the progress of the final gravity
Man.. I bet that was expensive with that much extract.... I too think you have more to go. I say warm it slightly, and rouse the yeast a bit and see if it gets going again. Pitching more yeast might not really help much, IMO.
