OK, did a 5 gal batch of california ale LME using a pale extract, a
pound of crystal 60 for steeping and a White Labs california ale
yeast. OG was 1.055. After 12 days the SG is 1.018. I've got some
Is it ok to use a corny keg (pressurized to seal it up) as the
secondary providing most of the yeast has flocc'd?
This beer is pretty darn sweet. What's the most likely culprit?
Non fermentables in crystal 60---
Yeast takes longer and its not done working--
Yeast crapped out--
Slighty warmer fermentation (probably averaged about 67 degrees
instead of 60)--
Should I go ahead and put it in the tap fridge (40 degrees)? Will it
kind of 'lager' at all even though its an ale yeast?
Crystal malt is my favorite smell in the world now.