GregKelley
Well-Known Member
I made an Irish Stout. I transferred it to my primary and cooled it in the freezing temps outside. Brought it back in when it was about room temp (an hour). Took a reading and it was about 1.010. I immediately freaked. Seeing all of the residue on the bottom of my boiling pot I figured I would add it to the fermenter and swirl it around in hopes that it would raise the SG.
It didn't and then I noticed that my hydrometer had a crack and liquid got inside. You can stop laughing now.
Upon getting a new hydrometer, it read about 1.052, so all was good. But remember that residue? Well, that was all of the hops from the boil. Now I'm worried that leaving the hops in the fermenter will dramatically alter the taste. I had posted before and someone said that it isn't a problem it will just change the hop profile.
So, my question, is it really going to affect the taste that much leaving the hops at the bottom? I figure I've already boiled everything out of them so maybe they have nothing left to give/alter the taste. When I move it to the secondary and to my bottles I will leave these hops behind.
Or, should I look at transferring my beer to the secondary right now and let it finish fermenting there? The yeast has only been active for about 2 days. Using this method would I run the risk of not transferring yeast or some of the sugars to the secondary?
Thanks for all your opinions!
-Greg
It didn't and then I noticed that my hydrometer had a crack and liquid got inside. You can stop laughing now.
Upon getting a new hydrometer, it read about 1.052, so all was good. But remember that residue? Well, that was all of the hops from the boil. Now I'm worried that leaving the hops in the fermenter will dramatically alter the taste. I had posted before and someone said that it isn't a problem it will just change the hop profile.
So, my question, is it really going to affect the taste that much leaving the hops at the bottom? I figure I've already boiled everything out of them so maybe they have nothing left to give/alter the taste. When I move it to the secondary and to my bottles I will leave these hops behind.
Or, should I look at transferring my beer to the secondary right now and let it finish fermenting there? The yeast has only been active for about 2 days. Using this method would I run the risk of not transferring yeast or some of the sugars to the secondary?
Thanks for all your opinions!
-Greg