redtangent
Active Member
Hey all, looking for a bit of advice.
DIPA, OG 1.070 Mash temp of 152, fermented at 68 for 5 days, then ramped up to 72 to finish seems to have stalled at 1.019 after 20ish days. I know that isn't necessarily enough time to tell for sure, but most of the fermentation happens in the first few days. I pitched a large 2 liter starter of Omega OYL-052, oxygenated with pure O2 and the fermentation started strong.
Should i just wait longer, or get another starter going and re-pitch to be safe and get to my 1.012-1.014 FG? Normally my beers are done fermenting by this point and I'd rack to keg or secondary to dry hop. Or do I accept the 1.019, which ends up at 72%, which is just at the low end for the yeast.
The only difference in my process is moving up to a 5 liter flask and making 2-3 liter starters, then saving 1 liter of it for a new batch. As far as I know that shouldn't be causing yeast growth issues.
Thanks,
-Steve
DIPA, OG 1.070 Mash temp of 152, fermented at 68 for 5 days, then ramped up to 72 to finish seems to have stalled at 1.019 after 20ish days. I know that isn't necessarily enough time to tell for sure, but most of the fermentation happens in the first few days. I pitched a large 2 liter starter of Omega OYL-052, oxygenated with pure O2 and the fermentation started strong.
Should i just wait longer, or get another starter going and re-pitch to be safe and get to my 1.012-1.014 FG? Normally my beers are done fermenting by this point and I'd rack to keg or secondary to dry hop. Or do I accept the 1.019, which ends up at 72%, which is just at the low end for the yeast.
The only difference in my process is moving up to a 5 liter flask and making 2-3 liter starters, then saving 1 liter of it for a new batch. As far as I know that shouldn't be causing yeast growth issues.
Thanks,
-Steve