So I transferred from the primary into the secondary carboy at the end of week one, hoping to improve the final clarity of the beer. I realize this step is probably not useful and potentially harmful, but we did it.
As this is my second ever brew I realized I forgot to check the original gravity before this stage. 1 can of extract coopers australian ale, 1.3 kg of liquid malt extract, into 5 gallons of water + rehydrated Nottingham yeast. The can says the OG should be around 1.038 if you used their recipe that uses DME, so potentially it was close to that but who knows...
Anyways, the beer sat in my rather chilly basement for a week around 13-15 degrees celcius. According to the product fact sheet Nottingham has an effective range of 11-21 degrees, with other sources saying 14 degrees-21.
Anyways, after a week transferred the beer, check the SG : 1.020 now...tasted it and it tastes like green apples which is that terrible flavour I'm trying to avoid. I decided to move the beer to the main floor of my house where it's 15-17 degrees celcius. It's in the carboy and the airtrap seems to be making bubbles every 1-2 minutes. it's protected from light.
Plan is to let it ferment for another 2 weeks, dry hop 3 days and bottle, then condition it for 2 weeks. Is there anything else I can do? Should I check the SG in 2 weeks and consider repitching?
Thanks
As this is my second ever brew I realized I forgot to check the original gravity before this stage. 1 can of extract coopers australian ale, 1.3 kg of liquid malt extract, into 5 gallons of water + rehydrated Nottingham yeast. The can says the OG should be around 1.038 if you used their recipe that uses DME, so potentially it was close to that but who knows...
Anyways, the beer sat in my rather chilly basement for a week around 13-15 degrees celcius. According to the product fact sheet Nottingham has an effective range of 11-21 degrees, with other sources saying 14 degrees-21.
Anyways, after a week transferred the beer, check the SG : 1.020 now...tasted it and it tastes like green apples which is that terrible flavour I'm trying to avoid. I decided to move the beer to the main floor of my house where it's 15-17 degrees celcius. It's in the carboy and the airtrap seems to be making bubbles every 1-2 minutes. it's protected from light.
Plan is to let it ferment for another 2 weeks, dry hop 3 days and bottle, then condition it for 2 weeks. Is there anything else I can do? Should I check the SG in 2 weeks and consider repitching?
Thanks