HandyBrewer
Member
Wyeast 1272 is making me nervous...
I brewed 9 days ago and the little guys are still going strong. I know not to trust the bubbles in the airlock, but I have to believe that when I can see currents IN THE BEER as it sits in the Primary, that it is still fermenting....
Just out of curiosity, I took a gravity reading yesterday and I was at 1.012 from a SG of 1.066......according to Beersmith, that was my target FG!
I thought about transferring to my Secondary (I know many of you don't use them, but it allows me to get a second beer going with minimal equipment) but decided I probably shouldn't if I can see that much activity (looks like convection currents in the beer).
Before you look at the questions, I am kegging and not worried about yeast falling completely out of suspension.
My questions to the experts on this site are the following:
1. If I move the beer to the secondary now, is it possible to halt fermentation if I avoid getting any of the krausen on the top? (Hoping this stops the top fermenting little guys)
2. If I let it keep going, what are your estimates (based on experience) of how much longer it would go?
3. What would you do in my situation?
Cheers!
I brewed 9 days ago and the little guys are still going strong. I know not to trust the bubbles in the airlock, but I have to believe that when I can see currents IN THE BEER as it sits in the Primary, that it is still fermenting....
Just out of curiosity, I took a gravity reading yesterday and I was at 1.012 from a SG of 1.066......according to Beersmith, that was my target FG!
I thought about transferring to my Secondary (I know many of you don't use them, but it allows me to get a second beer going with minimal equipment) but decided I probably shouldn't if I can see that much activity (looks like convection currents in the beer).
Before you look at the questions, I am kegging and not worried about yeast falling completely out of suspension.
My questions to the experts on this site are the following:
1. If I move the beer to the secondary now, is it possible to halt fermentation if I avoid getting any of the krausen on the top? (Hoping this stops the top fermenting little guys)
2. If I let it keep going, what are your estimates (based on experience) of how much longer it would go?
3. What would you do in my situation?
Cheers!