I have a grain-and-extract Hefeweizen recipe:
- 1 pound of Bamberg Wheat
- 6 pounds of Dried Wheat Extract
- 2 oz. German Saphir hop pellets
- Whitelabs Liquid Yeast (Hefeweizen)
The OG was 1.050.
It spent 72 hours in the primary fermenter after which seeing as the rate of bubbles dropped to 2/minute and following the brewing instructions that I got, I siphoned it into a secondary fermenter, transfering all, but the last 1/2 liter (1/8 gallon) (the cloudy brownish stuff, which i suppose is the "yeast cake", which I saved in a PET bottle).
The problem is that it's been 24 hours since it is in this secondary fermenter and there is no bubbling.
I just measured the current gravity and it's 1.015 which should be close to the FG since the attenuation for this yeast strain is 72-76% (so starting from an OG of 1.050 the FG should be around 1.012-1.014).
1. Should I pour back the "yeast cake" into the fermenter (like I said, I saved it)?
2. I am also worried about staling/oxidation since that there is maybe too much headspace in this secondary fermenter, 4-5 inches. Is that an issue?
3. Is there any point in continuing to leave the beer in the secondary fermenter instead of bottling it right now? I am afraid about the risk of oxidation.
Thanks for any suggestions.