It's been a while since I've posted in this space but I've been quite an avid lurker and I appreciate all the help I've been able to get from the board (and from Mr. Papazian) for my first partial mash.
To get everyone up to speed on what I'm up to, my first brew is the american pale ale highlighted in John Palmer's online manual - http://www.howtobrew.com/section4/chapter19-3.html
- I figured it would be a good entry level for a noob.
I had no issues getting all the necissary materials (though I am thouroughly envious of you guys in the US and your humongous selection), and a little more difficulty getting all the ingredients, but eventually I had assembled everything I needed. (Thanks to canadianhomebrewing.ca & paddockwood.com).
Brew day (last saturday) went off without a hitch, though thanks to a malfunctioning probe thermometer, I was cooling my wort for almost two hours
, but I'd like to think my dedication to sanitation prevented any nasties from getting in there. (OG - 1.047)
At any rate, the wort has been bubbling along for a week and friday night I transfered it to the secondary. The transfer was definitely not "quiet", I hope that doesn't become an issue. I took a gravity reading during transfer - 1.010 - so I think there's some fermenting yet to be done, but the secondary has been quiet, the bubbler sitting sadly, not acknowldging my concern. I, on the other hand, have been bubbling with worry over my apparently sick wort.
In a stroke of brilliance, i thought it may help to pitch more yeast for that last kick at the fermentation can, but before i go ahead and do that I wanted to run it by you guys. Am I being overly concerned? Is it allright that the final product have has a gravity of around 1.010? (I refered to the recipie and there was no guidance around final gravity)
As a bonus question, if it is normal for a wort not to ferment all the way to near 1.000, why? There are surely live yeasts in there no?
At any rate, appologies for the long-ish post, and thanks in advance for the help!