A few weeks back, I experimented with my sparging method on an IPA recipe, which wasn't successful, got low efficiency, and a OG of 1.052. When I transferred it to a secondary a week or so ago, I took a gravity reading of 1.006. First thing I thought of was infection. But there was nothing visibly growing on the surface, no odd smells, & no sour flavors when I tasted my sample. Regardless of how it got this way, i've got a couple of questions.
-Considering my yeast basically reached a very high % of attenuation, will their be enough yeast cells left to carbonate my bottles? Should I add some yeast before bottling?
-I've read a little about over attenuation, & it sounds like I am going to end up with alcoholic water, and no hop flavor. I've dry hopped it once while in the primary, should I dry hop it again, in an effort to at least make it have some semblance of beer?
Here is a vague overview of my recipe:
11 lbs 2row
1 lb Caramel 40
7 total ounces of hops (60,30,10,5,0)to reach 107ibu
Dry hopped at 9 days with 1.5oz
One packet S-05 pitched dry @ 69*
Fermented @ 66* for 12 days
Secondary @ 69* for 8 days
Also, any predictions on how this beer might turn out?
On Tap: House IPA, Raspberry Cascade Ale
Primary: Fresh Hop IPA
On Deck: Mt Hood Kolsch, Breakfast Stout, Celebration Clone