Extract - All Amarillo IPA - Page 11

imprez25 · 10-13-2009, 04:58 AM

Oh, I've been doing that since the fermentation slowed. I'm done with adding yeast at this point. So, it will have to do something from here.

Oh it smells great, and the samples I have pulled taste amazing. I really want this to turn out.

imprez25 · 10-13-2009, 05:47 PM

Okay an update: I shook the fermentor up last night before I went to bed and this morning there were bubbles comming through the airlock. We will see if there is something going on tonight when I get home. :cross fingers:

bigred · 10-15-2009, 08:11 PM

So it's been 9 days since I put it in the carboy and I decided to take a gravity test because of the very low amount of activity. I was unpleasantly surprised to find that it was at 1.035.

It is still bubbling very slowly but after 9 days shouldn't it be lower than 1.035? BTW I pitched at 70 degrees and has been kept at a steady 65 since. I just stired up all the yeast at the bottom to hope that kicks it into gear but any other suggestions or thoughts would be good.

Thanks

Edit: I used a pack of non hydrated notti instead of the safale... Should I hydrate another pack and put it in?

imprez25 · 10-15-2009, 09:30 PM

Give it a couple of swirls in the bucket and re-test in a few days. It may be doing it's work slowly, especially since you didn't rehydrate the notty.

After repitching mine it has been slowly bubbling away. I haven't tested the gravity since then, but I figure I will wait until Sunday to give it a full week.

I made the mistake of dry hopping before checking the gravity the first time. I was going to just dry hop in the primary for 14 days at the end of fermentation. So, I had hops ontop of a stuck fermentation. oops!

So I think I will still add another oz of hops when I transfer in 2 weeks to a secondary. (yeah, I'm really messing this batch up

) This will bring my total hop usage for this batch up to 7 oz! At least I'm keeping good notes so I can reproduce it if this turns out good.

rwagner23 · 10-17-2009, 03:56 PM

Question:
This has been in the primary for 21 days and has been at 1.020 down from 1.064 for at least a week. Should I try swirling and what not to get it down a few more points or should I just bottle?

Rick500 · 10-17-2009, 04:54 PM

Yeah, I'd give it a swirl and see if it comes down any more.

My first batch ended at 1.018, and it was great. So not a huge deal if it doesn't ferment out much more than it has, it'll still be good. That's still 69% attenuation.

rwagner23 · 10-17-2009, 04:57 PM

Thanks! Will do.

imprez25 · 10-19-2009, 12:04 AM

Well after all of that fretting, I'm now down to 1.018 and still bubbling away ever few seconds. We are past the two week mark on this brew too. Still tastes amazing too. At this rate I might get to drink it by Christmas.

bigred · 10-19-2009, 04:31 AM

So on Friday I took a gravity test, and it was at 1.035, so I stirred it up 2 times that day and re-checked today(Sunday night), and it is still at 1.035. The only thing that I could figure was that I did not re-hydrate the notti before pitching. So I just re-hydrated a pack and re-pitched and stirred it up. I am going to wait until Wednesday and check the gravity again, hopefully it isn't permanently stuck and it will finish out fermentation. Any suggestions on further things to do to help are appreciated...right now the temp is at 65 but I could move it to 70 if that would maybe help.

Thanks for any suggestions

imprez25 · 10-20-2009, 02:49 AM

my suggestion would be to give it some time. Mine is still bubbling. We'll see what she settles out at.. whenever that may be.