Has anyone done this. I'm trying this today and would like to know how long it took and how much it lowered the gravity. Started with 1.082 and day 12 says 1.040. I'll re-check in a few days hoping to get around 1.025.
What yeast, out of curiosity? What do you think caused it to stall? I never had a beer finish this high. I never tried to rouse the yeast. You might be better making a fresh starter and pitching that, which has gotten me out of a couple diacetyl jams in the past, when the original yeast quit.
Used 1500ml of (washed} WLP-001. Mashed around 152/60mins. It was going crazy for a week then slowed as the pic showed. Fermented at 62 then tried raising it to 65 to see if it helped. tks 13 lbs Pale 2-row Malt 1 lb Aromatic malt 1 lb Carapils 1/2 lb Flaked oats 1/2 lb Flaked wheat 1/2 Honey Malt 1 lb Maltodextrin
