It was about a year ago that our first belgian brew was suffering from a stuck fermentation. And now here we are again with a quad that’s made a lot of progress towards the final gravity target, but still has a little bit left to go and hasn’t made any progress in the last week. So we’re trying the same trick again, and have moved the carboy (and growler for the Bruxellensis version) to the warmest room in our house (our home office) to try to get fermentation unstuck.
With any luck, this will get the fermentation completed and the results will turn out as good as that dubbel.
I’m trying to picture not being able to find a warm enough spot where you live. Having trouble wrapping my brain around the concept…