Recent content by apcoach

Does everyone have a mini yeast cake at the bottom of their bottles or am I doing something wrong?

I took a taste out of the bottling bucket and it is very close to Bells Two Hearted.

Right before bottling I took another gravity reading and realized its kind of he'd to tell, but I would say it was still .015 or .016. In all, this ipa spent 8 days in the primary and 14 in the secondary before bottling.

I really appreciate the support from all of you. This site is an amazing resource!

But the airlock is back to burping every 40 seconds.

I pulled the hops bag out after 30 minutes of pulling, cutting, and scooping. I sanitized everything but still worries me. I took a gravity reading and it was at .015 which would make what Denny and Porto88 said make sense. It was bubbling but the gravity says its ready. Bottle it?

So, remove the hops and let it stay in the glass or is it safe to bottle?

Could u explain that? Are you saying that is due to the dry hopping bc it didn't happen in my first three batches and I didn't dry hop them.

The beer looks a lot clearer but the airlock is still burping revert 30 seconds. I'm inclined to think the 2oz of hops is what started that big fermentation in the carboy. Thinking about fishing it out somehow and then taking a gravity reading. It does look a lot cleared after 1 1/2 weeks in...

All of that Krausen seems to be stuck on the glass now. The airlock is bubbling every 40 seconds or so.

Why would cold crashing be worthless if the ferm had stopped? Isn't stopping the ferm the goal of the cold crash method?

How long in the fridge? Also, will the priming sugar have less of an effect after cold crashing it?

How should I cold crash it, in an ice bath?

I did it. The hops bag is still floating but a lot of debris sank. Should I do it again tomorrow?

Shake it, really? Wont that oxidize it?