I've had 5.5 gallons of a 1.055 American Pale Ale in the chest cooler for 3 weeks now. Pitched a 2-liter Wyeast 1056 starter. Dry hopping schedule ends tomorrow, then cold crash.
I've never gone 3 weeks with my fermentation (including dry hop week) unless I've had to re-pitch. And with it being a fairly low gravity beer, I definitely did not have to do that.
Last sample (a week ago) was 1.012good. I hate wasting so much beer with samples. I'll take a final (obviously).
So far, the samples have had a nice finish, but will this last week push it too far, leaning on super-dry?
How long have you guys had a batch fermenting for, including dry hop time? Is 3 weeks a good average?
I have no patience, but I don't like a sweet beer either, so I don't mind letting the yeast do it's work if it's going to take a while longer.
I've had big beers that were just too sweet. Obviously didn't let it go long enough, or I didn't pitch enough yeast to begin with.
/Will always still be figuring it out/
I've never gone 3 weeks with my fermentation (including dry hop week) unless I've had to re-pitch. And with it being a fairly low gravity beer, I definitely did not have to do that.
Last sample (a week ago) was 1.012good. I hate wasting so much beer with samples. I'll take a final (obviously).
So far, the samples have had a nice finish, but will this last week push it too far, leaning on super-dry?
How long have you guys had a batch fermenting for, including dry hop time? Is 3 weeks a good average?
I have no patience, but I don't like a sweet beer either, so I don't mind letting the yeast do it's work if it's going to take a while longer.
I've had big beers that were just too sweet. Obviously didn't let it go long enough, or I didn't pitch enough yeast to begin with.
/Will always still be figuring it out/