Up until now I have been finding answers to all my questions on this site (thank you :), but have some nettle ale that is stumping me.
I made Stonehead's nettle ale 2, (> http://www.selfsufficientish.com/forum/ ... =32RWJGI8K)
As the recipe suggested (I think, ish, see below!) - but after 6 days, it was still bubbling away ferociously, so I hydrometerized it (1.040) and gave it a little longer. It has now been verging on two weeks, and it is at 1.024ish, so going down, but my fiance and I are now having a debate over whether we should bottle it now (so it can get bubbles) or leave it til 1.010ish, hoping it gets that far...
The only things I can think it might be are that I put a tiny pinch of yeast nutrient in at the start (for luck), and I wonder if I accidentally put in kilos of sugar instead of pounds?
![Embarassed :oops:](./images/smilies/icon_redface.gif)
It tastes very strong, and quite sweet, so this is possible! If it did have double sugar, would it render it undrinkable? Or as long as it is still fermenting, will it be OK in the end? Maybe I could water it down..?! It also tastes quite sharp/acidic (not in a horrible way, but slightly unbalanced), but I definitely put the same amount of lemons as the recipe. I wonder if that taste is the alive yeast?
I am very new to homebrewing, this being my first ale (and, well, first potentially drinkable brew if I'm honest) so would like some advice if anyone has any ideas?
Thank you
Hannah