RIT_Warrior
Well-Known Member
So I'm making a 90 minute IPA clone from BYO magazine, and it has been at 1.030 for about 7 days now (from a starting OG of 1.088ish, pitched 2 packets of Wyeast 1099 to start off). Target FG is ~1.022; I think the fermentation is stuck.
Anyway, I will soon finish up an ESB which is absolutely trucking through its fermentation. Should I rack the 90 minute on top of the yeast cake when that fermenter is free (the yeast for the ESB is S-04, which is pretty much the same as the 1099)? Would that restart it?
Also (more worryingly), the hydrometer sample tasted absolutely awful. Sort of like bud light with a hint of freshly squeezed grapefruit, except somehow worse. I'm certainly not giving up on it yet, but is it normal for beer to taste like that 2 weeks into fermentation?
Anyway, I will soon finish up an ESB which is absolutely trucking through its fermentation. Should I rack the 90 minute on top of the yeast cake when that fermenter is free (the yeast for the ESB is S-04, which is pretty much the same as the 1099)? Would that restart it?
Also (more worryingly), the hydrometer sample tasted absolutely awful. Sort of like bud light with a hint of freshly squeezed grapefruit, except somehow worse. I'm certainly not giving up on it yet, but is it normal for beer to taste like that 2 weeks into fermentation?