Just covering my bases in case any of you saw this over at the
rec.crafts.brewing group -- don't skin me.

Hello folks, I couldn't find an answer after searching for a while so I
thought I'd just post directly to the group. Hopefully one of you pros
can help.


I just racked my first batch of beer after six days in the primary
fermenter (the airlock had slowed down to about a bubble every 30 secs
or so) and was still coming up with a specific gravity of 1.024 at 73
degrees. Now, I know this is way too high to prime and bottle (which
was my original plan) but I'm concerned that the brew won't be safe to
bottle in the next 2-3 days. The only reason I say this is because the
original specific gravity and temp at the time I pitched my yeast
(White Labs English ale) was 1.122 and 72 degrees. I know that's
wickedly high but I used 6.5 lbs of malt (half syrup and half DME --
it's what I had on hand).


Any thoughts on what's going on here and why the specific gravity
readings are so high? Do you think there's a chance that I will have
to add more yeast to jump start the fermentation again?