Sat Oct 04, 2008 4:11 am
I'll take a stab at it. As the White Brothers would say, "It depends"
What Yeast are you using? When I brew I always work backwards, meaning I pick the yeast based on what I am trying to achieve in a final gravity. I like to go to the White Labs and Wyeast websites and check out all the different characteristics of all the strains, especially the attenuation % and temperatures listed.
If you the yeast you are using has a maximum range of 74% attenuation, you could hope for a FG of around 1.023.
It sounds like you are doing extract, so you may have a tough time getting down this far.
From what I understand, yeast tends to get stressed when the alcohal levels start reaching 5% and greater. You are also at the mercy of the people making the extracts, some brands are more attenuative than others. I believe "How to Brew" will list which brands attenuate the best.
This is just my 2 cents worth and if any one else has other information, pass it on or correct me.
In an attempt to knock out a few more gravity points, try to raise the temperature a 3-4 degress and give the fermenter a slight swirl, but do not shack.
I hope this helps.
Also, let us know how it turns out.
Cheers.
Fritz
