Airlock and fermenter lid indicate there is newfound pressure in the fermenter after I took my first hydrometer reading last night. Today is Day 13 - it's still in primary. It's an EPA with an OG of 1.045, currently at 1.011. I dipped down below the krausen to get my sample, but didn't really move the fermenter at all enough to get any real agitation going on. I'm assuming I stirred up the yeast and fermentables enough to restart the process a little. It's not super vigorous, but it's similar to the kind of pressure I was getting around day 4.
This is my first batch ever, so I am going purely on other's experience here. Is this newfound attenuation a problem? Is it good? Is this just another one of those brewing mysteries that non-biochemists like myself will never comprehend?
I've delayed my dry hopping for now.
This is my first batch ever, so I am going purely on other's experience here. Is this newfound attenuation a problem? Is it good? Is this just another one of those brewing mysteries that non-biochemists like myself will never comprehend?
I've delayed my dry hopping for now.