inhocbrewer
New Member
I'm new to the forum and only on my third batch of brew (a strong IPA with about 135 IBU's.) After 4 days in the fermenter the activity in the airlock had totally stopped. I went ahead and took a gravity reading which came out at 1.010. It's a hair below my calculated FG of 1.012 but not significant.
What I noticed though was that after taking the lid off my primary fermenter (just using a 6 gal bucket) I began to see bubbles coming up through the brew. Since replacing the lid I've seen renewed activity in the airlock.
Here are the questions:
1. Can re-introducing oxygen into the system can restart the fermentation? My FG calculation may be off since I couldn't find a factory number for the efficiency of the yeast I'm using (Sulfale US-05). 70% was the best info that I could find online.
2. When I tasted the brew it had the really strong hop flavor that I want but had a much lighter taste overall than I'm wanting to get. This is probably because this batch was solely from extract (7 lbs of pilsner LME). Is there anything I can do at this point in the process to give it a heavier taste or is that just a lesson to be learned for next time around?
My plan is to rack this over to a carboy after the gravity readings stabilize and let it clear for at least one week before bottling. Not sure how the taste may change as it matures.
I appreciate the help!
What I noticed though was that after taking the lid off my primary fermenter (just using a 6 gal bucket) I began to see bubbles coming up through the brew. Since replacing the lid I've seen renewed activity in the airlock.
Here are the questions:
1. Can re-introducing oxygen into the system can restart the fermentation? My FG calculation may be off since I couldn't find a factory number for the efficiency of the yeast I'm using (Sulfale US-05). 70% was the best info that I could find online.
2. When I tasted the brew it had the really strong hop flavor that I want but had a much lighter taste overall than I'm wanting to get. This is probably because this batch was solely from extract (7 lbs of pilsner LME). Is there anything I can do at this point in the process to give it a heavier taste or is that just a lesson to be learned for next time around?
My plan is to rack this over to a carboy after the gravity readings stabilize and let it clear for at least one week before bottling. Not sure how the taste may change as it matures.
I appreciate the help!