I started this Irish Red about 3 weeks ago:
http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=3358
The kit says SG should be 1.042-1.046 and FG 1.01 -1.012. It spent 1.5 weeks in the primary and 2 in the secondary, when I read the gravity 2 weeks ago when I racked it it was at 1.02 and 2 weeks later it's only down to ~1.018. Is it possible that this is done, or did I lose my yeast when I moved it? I noticed the airlock level still moved some the last couple weeks (I'd squeeze some air out and it expanded back later), so I'm not sure. My SG measurement was actually 1.048, slightly higher than the kit range, but I intentionally went low on the water.
Do you think this is ok and it can be bottled now? It didn't have any bad tastes when I checked the gravity... Do I need to add some more yeast to help it finish up? If so, could I just steal like 10%-20% of the yeast I plan on using for my next batch instead of waiting to get some new yeast bought?
Thanks in advance for any tips!
http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=3358
The kit says SG should be 1.042-1.046 and FG 1.01 -1.012. It spent 1.5 weeks in the primary and 2 in the secondary, when I read the gravity 2 weeks ago when I racked it it was at 1.02 and 2 weeks later it's only down to ~1.018. Is it possible that this is done, or did I lose my yeast when I moved it? I noticed the airlock level still moved some the last couple weeks (I'd squeeze some air out and it expanded back later), so I'm not sure. My SG measurement was actually 1.048, slightly higher than the kit range, but I intentionally went low on the water.
Do you think this is ok and it can be bottled now? It didn't have any bad tastes when I checked the gravity... Do I need to add some more yeast to help it finish up? If so, could I just steal like 10%-20% of the yeast I plan on using for my next batch instead of waiting to get some new yeast bought?
Thanks in advance for any tips!