# Homebrewing question(s) **URL:** \ **Category:** Factual Questions\ **Created:** [October 31, 2005, 5:31pm UTC](https://boards.straightdope.com/t/homebrewing-question-s/328749 "2005-10-31T17:31:21Z")\ **Posts on this page:** 3\ **Page:** 2
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [November 8, 2005, 7:03pm UTC](https://boards.straightdope.com/t/homebrewing-question-s/328749/21 "2005-11-08T19:03:57Z")
Give it another week, then check again. If it is still at 1.024, bottle. If it has dropped, let it set another week. 1.024 isn’t _that_ high, for the style of beer. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [November 8, 2005, 7:08pm UTC](https://boards.straightdope.com/t/homebrewing-question-s/328749/22 "2005-11-08T19:08:35Z")
I agree that you should check the gravity again, it’s the only reliable way to know if fermentation is still going. Many times racking to secondary will kickstart fermentation because it rouses the yeast back into suspension. Also, swirling your fermenters a few times a day to keep yeast in suspension could help it drop a few points. ---
**Author:** ![beergeek279](https://avatars.discourse-cdn.com/v4/letter/b/7ea924/32.png) [@beergeek279](https://boards.straightdope.com/u/beergeek279)\ **Post date:** [November 8, 2005, 8:04pm UTC](https://boards.straightdope.com/t/homebrewing-question-s/328749/23 "2005-11-08T20:04:57Z")
I just had another thought…if you’re worried about too much sweetness in the beer, you could always dry hop it to balance it out a bit. [Previous page](https://boards.straightdope.com/t/homebrewing-question-s/328749.md?page=1)