ApothecaryBrewing
Well-Known Member
Hey! Relatively new to the forums and I have a pretty simple question that could be applied generally to fermentation but at the moment is directed towards a Rye Pale Ale Batch I brewed about 9 days ago.
The recipe was a self creation, using 9.9lbs of Light LME, 1lb Flaked Rye and 1 lb Crystal 40L. The OG @ 70F was about 1.060. It was supposed to be up around 1.073 I believe. I think I ended up short changing the LME by not scraping out the cans to get every last drop so 9.9lbs of LME turned into probably 9.5lbs.
I also do partial boils since I enjoy the shorter ramp up to boil and ramp down to chill. This I have heard may effect the OG.
Either way, OG was 1.060 @ 70. It has fermented for 9 days, had some yeast in the air lock so I know it was pretty vigorous at one point. I took a measurement yesterday and it was reading 1.020 @ ~70F. The FG was expected to be around 1.018 or 1.019.
I am going to wait until this upcoming weekend to move it to secondary and dry-hop it, but here is my question...
Even if fermentation has appeared to slow / stop (no visible air lock bubbles), can I rock my fermenter back and forth to agitated the yeast back into solution and try to bring the temperature up a couple degrees to reignite the yeast and hope to bring the FG down even farther?
Since I didn't hit the 1.073 OG mark I was hoping to try and push the FG down as close to 1.010 as I could get it. Is this possible? Is the agitation and warm method worth it or what? Just looking for a little guidance in fermentation.
Oh and I had pitched 2 x White Labs California Ale Yeast Vials... didn't plan ahead for a starter :-/
Please and Thanks!
The recipe was a self creation, using 9.9lbs of Light LME, 1lb Flaked Rye and 1 lb Crystal 40L. The OG @ 70F was about 1.060. It was supposed to be up around 1.073 I believe. I think I ended up short changing the LME by not scraping out the cans to get every last drop so 9.9lbs of LME turned into probably 9.5lbs.
I also do partial boils since I enjoy the shorter ramp up to boil and ramp down to chill. This I have heard may effect the OG.
Either way, OG was 1.060 @ 70. It has fermented for 9 days, had some yeast in the air lock so I know it was pretty vigorous at one point. I took a measurement yesterday and it was reading 1.020 @ ~70F. The FG was expected to be around 1.018 or 1.019.
I am going to wait until this upcoming weekend to move it to secondary and dry-hop it, but here is my question...
Even if fermentation has appeared to slow / stop (no visible air lock bubbles), can I rock my fermenter back and forth to agitated the yeast back into solution and try to bring the temperature up a couple degrees to reignite the yeast and hope to bring the FG down even farther?
Since I didn't hit the 1.073 OG mark I was hoping to try and push the FG down as close to 1.010 as I could get it. Is this possible? Is the agitation and warm method worth it or what? Just looking for a little guidance in fermentation.
Oh and I had pitched 2 x White Labs California Ale Yeast Vials... didn't plan ahead for a starter :-/
Please and Thanks!