MBM30075
Well-Known Member
I've got an American IPA going right now. It sat in primary for about 10 days and had been in secondary for about 10 days when I decided to go ahead and bottle it. I didn't take a gravity reading until I got the beer into the bottling bucket on top of the priming sugar. It was only then that I realized my gravity was currently at 1.020 (OG was 1.060). So, I figured I'd give it more time to come down to 1.015 at least, if not 1.012 or 1.010 (yes, I know that will be dry, but I like it that way ).
I was thinking that maybe I had a stuck fermentation, so I went ahead and pitched a full pack of SafAle US-05 (the yeast I used before, too) back in with the beer in secondary. That was almost 2 days ago, and it's been bubbling away pretty good in the airlock since then.
1. Like I said, I won't mind if my FG gets down to 1.010, but is it possible for the new yeast to take it too low?
2. What would I look for, or should I just take a gravity reading this afternoon?
3. If it IS where I want it to be and still bubbling/fermenting, what then?
4. Would I add a yeast killer, let the yeast die and then re-pitch a small amount of yeast when I bottle?
5. Should I just expect the beer to stop fermenting at the appropriate FG?
This is my first time where the beer didn't get down at least reasonably close to the correct FG, so I'm sort of flying blind here. Thanks to anyone who has some experience to share with me.
I was thinking that maybe I had a stuck fermentation, so I went ahead and pitched a full pack of SafAle US-05 (the yeast I used before, too) back in with the beer in secondary. That was almost 2 days ago, and it's been bubbling away pretty good in the airlock since then.
1. Like I said, I won't mind if my FG gets down to 1.010, but is it possible for the new yeast to take it too low?
2. What would I look for, or should I just take a gravity reading this afternoon?
3. If it IS where I want it to be and still bubbling/fermenting, what then?
4. Would I add a yeast killer, let the yeast die and then re-pitch a small amount of yeast when I bottle?
5. Should I just expect the beer to stop fermenting at the appropriate FG?
This is my first time where the beer didn't get down at least reasonably close to the correct FG, so I'm sort of flying blind here. Thanks to anyone who has some experience to share with me.