So, I'm currently working on an IPA that's been fermenting for 9 days now. I'm worried about how long the fermentation is taking. I moved it into the secondary fermenter two days ago, and it's still bubbling pretty good. Until this beer, I've never seen fermentation go on this long. Is something wrong, or did I finally do something right? I'm pretty new to this. This is my third all grain batch. It's also the biggest I've done
The gravity is at around 1.020 and the final for my recipe is 1.010, which I'm assuming is good news. I'm using White labs Irish Ale. any thoughts here?
The gravity is at around 1.020 and the final for my recipe is 1.010, which I'm assuming is good news. I'm using White labs Irish Ale. any thoughts here?