I know, I know. I should have checked FG on this before transferring it to secondary. Mea culpa.
This is my second AG batch. It's an amber ale. OG was much higher than expected due to surprisingly high efficiency and higher than expected boil-off rate with a new 10-gallon kettle. It was 1.059, to be precise (I was shooting for 1.054). Being new to the process, I shrugged it off, instead of adding some water (I didn't want to screw up the hopping on this one). I pitched a 1.5 liter starter of 1056, and fermentation seemed to really take off, so I didn't sweat it. I was in a rush tonight (dinner was on its way to the table, and my daughter was begging for ice cream already), so I racked to secondary. After dinner, I took a hydro sample from the dregs of the primary and saw the gravity was still at 1.019 (at day 12). There's still a lot of yeast in suspension (it's still pretty milky). Obviously, I'll give it another week in secondary and check it again to see what's happening, but is it likely to go down at this point, or is it more likely I'll need to pitch some more yeast? Thoughts?
This is my second AG batch. It's an amber ale. OG was much higher than expected due to surprisingly high efficiency and higher than expected boil-off rate with a new 10-gallon kettle. It was 1.059, to be precise (I was shooting for 1.054). Being new to the process, I shrugged it off, instead of adding some water (I didn't want to screw up the hopping on this one). I pitched a 1.5 liter starter of 1056, and fermentation seemed to really take off, so I didn't sweat it. I was in a rush tonight (dinner was on its way to the table, and my daughter was begging for ice cream already), so I racked to secondary. After dinner, I took a hydro sample from the dregs of the primary and saw the gravity was still at 1.019 (at day 12). There's still a lot of yeast in suspension (it's still pretty milky). Obviously, I'll give it another week in secondary and check it again to see what's happening, but is it likely to go down at this point, or is it more likely I'll need to pitch some more yeast? Thoughts?