- Joined
- Aug 18, 2015
- Messages
- 35
- Reaction score
- 2
1.014 is not terrible - especially for a beer in the gravity range of Heady. I don't think I would repitch any yeast. I agree that you could sneak a point or two dry hopping as sometimes the addition of the hops will rouse the yeast up again. I would say I consistently get 1.012 from Conan.... but I also consistently brew beers in the 1.045-1.055 range too. I also carry it out for many generations. No one can tell the difference between 1.012 and 1.014 as far as taste/mouthfeel.
If it were up in the 1.016-1.020 range... that is where it starts to get really sweet and "off."
I second this statement.
My Conan stopped at .014 but started again very slowly after the first dry hop pitch. I watched the volcanic activity at the bottom daily. It was slow for 4 days. On day 4 I cold crashed it. It is now in the Keg carbed at 20 Psi with about 8 min of shaking / saturating with the keg at 40 Deg F. It is now sitting with the second hops in a hop fine mesh bag holding it down with a ss table spoon with dental floss suspending the bag. I will leave it there for 4 days at 70 Deg, shake again and put in the kegerator and sip it after a week. It is going to be interesting how my friends like it for the Holiday season. Some like Bitter Some don't.