Checked my FG after 7, 9 and 10 days of fermentation and it is supposed to be 1.013 but it reads 1.016. I've used S 04 yeast. Fermented at 62.6 F (17 C).
Malt bill:
MO - 95,8 %
Cara pils - 2%
Crystal - 1.2%
Should I wait one more week before transferring to secondary? I really want to do a secondary on this one because I dumped all the kettle trub in to the fermenter.
Maybe I should raise the temperature a bit?
This is an IPA so I rather not wait too long to not loose any hop flavors (I am bottling so 3 weeks will be "wasted" for the carbing process). Would there be any issues if I transfer it now? Is there a way to account for 0.3 gravity points when I add priming sugar (assuming FG stays the same during secondary)?
Should I maybe give it a stir (this will disrupt the trub though)?
Edit: I should maybe mention that I didn't aerate the wort prior to pitching, other than the splashing from dumping it from the kettle.
Malt bill:
MO - 95,8 %
Cara pils - 2%
Crystal - 1.2%
Should I wait one more week before transferring to secondary? I really want to do a secondary on this one because I dumped all the kettle trub in to the fermenter.
Maybe I should raise the temperature a bit?
This is an IPA so I rather not wait too long to not loose any hop flavors (I am bottling so 3 weeks will be "wasted" for the carbing process). Would there be any issues if I transfer it now? Is there a way to account for 0.3 gravity points when I add priming sugar (assuming FG stays the same during secondary)?
Should I maybe give it a stir (this will disrupt the trub though)?
Edit: I should maybe mention that I didn't aerate the wort prior to pitching, other than the splashing from dumping it from the kettle.