New answers tagged secondary-fermentation
The fast ferment is a good idea. What temp did you mash at? Ending at 1.030 is pretty high. You can throw in some champagne yeast and it won't change the character much, if at all. You can also throw in white labs 090 or 099, be careful of the 099 it can ferment very low.
Go with the tea. You'll extract the flavor and sanitize the chamomile.
At this point you don't know if the fermentation is stuck or finished. Despite the yeast attenuation rating, it's the fermentability of the wort that determines attenuation. Alcohol tolerance is not the problem. More yeast might help or it might not. Before you do anything you should try a fast ferment test to determine if there are any more fermentable ...
The yeast will still carbonate at fridge temperatures; just very slowly. Think months instead of weeks. I presume you put the beer in the fridge as you want to start trying to drink them. My advice would be to take your beer out of the fridge, and let them warm up to room temperature (65-75 degrees), and just stick them in a closet for a a few weeks. If you ...
You don't need to worry about "saving" the batch. Even if you left them in the fridge they'd still carb, just very slowly. It might take months. But there's absolutely nothing wrong with taking them out of the fridge for a couple weeks to carb, then returning them to the fridge once the process is complete.
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