What should I do with my IPA?
I brewed a hopbursted mosaic IPA on December 15 (today is now day 23). It has currently been dry hopped for 9 days. My issue is that the airlock is still slowly bubbling, about evey minute or two, and yes, the gravity is slowly dropping as well. It was supposed to finish at 1.012 from an OG of 1.059.
1.013 on Dec 29th (14 days)
1.011 on Jan 3rd (19 days)
1.009 on Jan 7th (23 days)
I do have a mild worry of infection. Everything went very well minus the dropping of my brand new whisk into the fermenter. The handle was the only part not sanitized, but it was just out of the box from Amazon, if that counts for anything. I left the whisk in the wort which may have not been the best decision. The hydrometer sample tastes as I would expect, also nicely mango like. There is just a thin layer of hops floating on the wort, no visible signs of infection.
So worries of infection put aside, (it is just a long ferment, right?)...what should my next step be? I am wondering if I should rack it to secondary at this point, to reduce the time on the 4 ounces of hops. Or if I left it alone where it currently is, would another few days cause it to develop grassy flavours on the mosiac hops? How rare is it for a ferment to go over a couple weeks time?
I brewed a hopbursted mosaic IPA on December 15 (today is now day 23). It has currently been dry hopped for 9 days. My issue is that the airlock is still slowly bubbling, about evey minute or two, and yes, the gravity is slowly dropping as well. It was supposed to finish at 1.012 from an OG of 1.059.
1.013 on Dec 29th (14 days)
1.011 on Jan 3rd (19 days)
1.009 on Jan 7th (23 days)
I do have a mild worry of infection. Everything went very well minus the dropping of my brand new whisk into the fermenter. The handle was the only part not sanitized, but it was just out of the box from Amazon, if that counts for anything. I left the whisk in the wort which may have not been the best decision. The hydrometer sample tastes as I would expect, also nicely mango like. There is just a thin layer of hops floating on the wort, no visible signs of infection.
So worries of infection put aside, (it is just a long ferment, right?)...what should my next step be? I am wondering if I should rack it to secondary at this point, to reduce the time on the 4 ounces of hops. Or if I left it alone where it currently is, would another few days cause it to develop grassy flavours on the mosiac hops? How rare is it for a ferment to go over a couple weeks time?