Brewing from a Brewer's Best kit, Falconer's Flight Extra IPA.
I cooked my batch on 2/6. During the hop addition, I messed up and added all the hops in with the wort boil, instead of reserving 2 oz. for dry hopping as instructed. No big deal, I pitched yeast and went out and bought another 2 oz. to dry hop. OG logged at 1.079.
All was going as planned . . . the airlock started bubbling actively after about 18 hours, and this continued for about 6 days, when it slowed down a bit. It was still bubbling, but not nearly as frequently as a couple days prior.
So, I racked into secondary fermentation on 2/13, and added the remaining 2 oz of hops. And since I did this, the airlock has had zero activity, and here is my beer (pictured below) . . . . still very "muddy" looking. I fear that I pulled out of primary too soon, and stopped fermentation before it was ready. SG reading is currently at 1.020, which is just above the target range (1.016-1.019). I guess I thought the beer would clear up a bit, but maybe it just won't.
Thoughts? Is fermentation still happening, or did I kill it by moving the beer? Do I pitch more yeast? Am I totally over thinking this?
I cooked my batch on 2/6. During the hop addition, I messed up and added all the hops in with the wort boil, instead of reserving 2 oz. for dry hopping as instructed. No big deal, I pitched yeast and went out and bought another 2 oz. to dry hop. OG logged at 1.079.
All was going as planned . . . the airlock started bubbling actively after about 18 hours, and this continued for about 6 days, when it slowed down a bit. It was still bubbling, but not nearly as frequently as a couple days prior.
So, I racked into secondary fermentation on 2/13, and added the remaining 2 oz of hops. And since I did this, the airlock has had zero activity, and here is my beer (pictured below) . . . . still very "muddy" looking. I fear that I pulled out of primary too soon, and stopped fermentation before it was ready. SG reading is currently at 1.020, which is just above the target range (1.016-1.019). I guess I thought the beer would clear up a bit, but maybe it just won't.
Thoughts? Is fermentation still happening, or did I kill it by moving the beer? Do I pitch more yeast? Am I totally over thinking this?