I have the Surly Rally beer here, it's been 2 weeks now, and it's still not finished fermenting.
here's what I did:
2 liter starter of German Ale 1007, OG = 1.065
8 days in cold basement, then G = 1.035
I moved to warmer upstairs, low 60*s and ROUSED yeast,
5 more days later (almost 2 weeks total) and G = 1.020
the goal FG = 1.008.
SO... what next?
1. just let it continue to ferment?
2. ROUSE yeast again?
3. keep at low 60*s or warmer?
much to my surprise, it tastes wonderful; tangy, malty, very smooth.
thanks for any thoughts.