ipa - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > ipa

Reply
 
Thread Tools
Old 05-15-2012, 02:07 AM   #1
lwald
Recipes 
 
Apr 2012
Posts: 44


I made up my own batch of ipa. And I don't know what the finel gravity should be.
It started at a 1.070 and it is at a 1.026 and still bubbling every 50 sec.
So should I shake it up to get the yeast going so I can get a ft at 1.013

 
Reply With Quote
Old 05-15-2012, 02:11 AM   #2
kcross13
Recipes 
 
Jan 2011
Key West, Florida
Posts: 234
Liked 3 Times on 2 Posts


Just let it go. Most beer will take a week or two to really ferment out. As long as the gravity is dropping leave it alone. 1.026 and still bubbling shut the door don't check it for a week. It won't go bad.

 
Reply With Quote
Old 05-15-2012, 02:13 AM   #3
genes
Recipes 
 
Jan 2009
Posts: 106

Ditto

 
Reply With Quote
Old 07-11-2012, 01:03 AM   #4
rodneyfaile
Recipes 
 
Jul 2012
Charleston, SC
Posts: 9


One of the best IPAs I have ever had is actually a local brew here in Charleston from Westbrook. Anyone else ever had it? I would love to be able to make something similar.
__________________
"You can't believe everything you read on the internet." - Abraham Lincoln

 
Reply With Quote
Old 07-11-2012, 12:57 PM   #5
billl
Recipes 
 
May 2012
Raleigh, NC
Posts: 2,308
Liked 379 Times on 320 Posts


Assuming you pitched a proper amount of yeast into an aerated wort, the yeast are just going to do their thing.

BTW - 1.013 would be 81% attenuation. That may or may not be realistic depending on the yeast strain and grain bill.

 
Reply With Quote
Old 07-11-2012, 03:21 PM   #6
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1084 Times on 788 Posts


Quote:
Originally Posted by lwald View Post
I made up my own batch of ipa. And I don't know what the finel gravity should be.
It started at a 1.070 and it is at a 1.026 and still bubbling every 50 sec.
So should I shake it up to get the yeast going so I can get a ft at 1.013
What's your recipe, process (mash temps, ferm temps, etc) and the yeast you used? Knowing that, we'd be able to ballpark your target FG.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
Reply With Quote
Reply
Thread Tools



Forum Jump