jpedwards1991
New Member
Hey Everyone,
This is my first post and I hope its in the right spot. So I recently brewed an All-Grain Pale Ale that included wheat and oats. I transferred it into secondary and after a few days noticed it was actively fermenting again and almost had a krausen of hops.
I originally missed my OG and bumped it with a bit of dextrose to 1.061. I then dry-hopped in primary as I'm trying a "North East" style and pitched Windsor dry yeast. It fermented as normal in primary and settled down at 1.016. I then transfer into secondary and dry-hopped again, and after a week of typical activity in secondary, it all of a sudden ramped up again and today after 11 days in secondary its down to 1.008.
I was going to bottle it in 3 days but am unsure what happened or if I should wait and was wondering what people on here think or suggest?
Thanks,
JP
This is my first post and I hope its in the right spot. So I recently brewed an All-Grain Pale Ale that included wheat and oats. I transferred it into secondary and after a few days noticed it was actively fermenting again and almost had a krausen of hops.
I originally missed my OG and bumped it with a bit of dextrose to 1.061. I then dry-hopped in primary as I'm trying a "North East" style and pitched Windsor dry yeast. It fermented as normal in primary and settled down at 1.016. I then transfer into secondary and dry-hopped again, and after a week of typical activity in secondary, it all of a sudden ramped up again and today after 11 days in secondary its down to 1.008.
I was going to bottle it in 3 days but am unsure what happened or if I should wait and was wondering what people on here think or suggest?
Thanks,
JP