faithie999
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- Joined
- Jun 27, 2008
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i've been brewing for several years but don't have too much experience with dry hopping.
i made my second batch of dogfish head 60 minute a few weeks ago (the first batch was outstanding!). almost 2 weeks ago (after 2 weeks in primary), i racked to secondary and dry hopped using a muslin bag, as i have done in the past. the hops were relatively fresh--i had ordered them for this batch a couple of weeks before brewing.
after a few days, the hop bag (i had weighted it with a large, sanitized stainless steel eye bolt as i had done before) floated to the top, and there was a shallow surface layer of foam. fermentation had restarted--about a bubble a minute--and almost 2 weeks later i'm still getting a bubble every couple of minutes.
obviously there were still some fermentables left after primary, and i have seen fermentation in secondary plenty of times, but never have seen it lasting almost two weeks with a scum on the top (looks more like scum than yeast foam).
any suggestions? i suppose i will keg it and see how it tastes.
TIA
ken
i made my second batch of dogfish head 60 minute a few weeks ago (the first batch was outstanding!). almost 2 weeks ago (after 2 weeks in primary), i racked to secondary and dry hopped using a muslin bag, as i have done in the past. the hops were relatively fresh--i had ordered them for this batch a couple of weeks before brewing.
after a few days, the hop bag (i had weighted it with a large, sanitized stainless steel eye bolt as i had done before) floated to the top, and there was a shallow surface layer of foam. fermentation had restarted--about a bubble a minute--and almost 2 weeks later i'm still getting a bubble every couple of minutes.
obviously there were still some fermentables left after primary, and i have seen fermentation in secondary plenty of times, but never have seen it lasting almost two weeks with a scum on the top (looks more like scum than yeast foam).
any suggestions? i suppose i will keg it and see how it tastes.
TIA
ken