jerrylotto
Well-Known Member
I brewed my bourbon stout recipe and hit an OG that was a record conversion efficiency for me after fooling with my crush and iterating the mash. Starting at 1.141, I pitched 2 pkts Safale S05 and now, after about 2 weeks, it is down to 1.055. Each morning the gravity is about 2-3 points lower so something is still happening. I had always planned on three weeks for the fermentation but what is the terminal ABV for this yeast? How much attenuation can I expect before it all gets killed off? Given the high initial gravity, should I pitch some neutral wine yeast like a Chardonnay strain when it stalls to finish it off? Fermentation temp has been 65F.