Lacto

Originally posted by Homer321
Drowland, I brought it to room temp (78F) from the fermentation freezer (68F) to get the yeast more active in hopes of finishing the beer out some more. I had taken a gravity reading and it was around 1.016 and I wanted it a few points lower and I think the yeast was having a hard time. I got a bubble every 10 seconds for a few days. I legged it last night and tossed it in the kegerator with 30psi. I didn’t bother to take another gravity reading.