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So, I've not had this problem myself yet but preparation is key in my eyes and I'm interested it what others think.
When it comes to fermentation when does everyone consider it to be stuck. For example, if you are aiming for an FG of say 1.010 but fermentation stops short would you consider it to be stuck if it was 0.002, 0.005, 0.010 too high?
Thoughts?
When it comes to fermentation when does everyone consider it to be stuck. For example, if you are aiming for an FG of say 1.010 but fermentation stops short would you consider it to be stuck if it was 0.002, 0.005, 0.010 too high?
Thoughts?