1.012 is a near-perfect FG for an IPA.
does your recipe call for a FG of 1.017 or is this what a brewing software program such as beer smith calculated?
honestly, 1.012 is a terrific FG. 1.017 is overly-sweet and would mask the hop presence in your brew. i brew a lot of IPAs, and a 1.010 FG is even better than a 1.012 in my book.
i suggest leaving it be, dry-hop as planned, and enjoy. cheers.
I am curious though, if this was an issue, how does one go about raising gravity after primary fermentation, or is it a wash at that point?
All.
So I am definitely taking all of your advice and NOT raising gravity in my ipa. I am curious though, if this was an issue, how does one go about raising gravity after primary fermentation, or is it a wash at that point? It is my understanding that if it were a problem it means there was not enough fermentable sugars in the wort, correct? Was there not enough yeast? (krausen blew through my airlock but after research I was informed that was not that bit of a deal) so to raise the gravity would one add some DME to the secondary, add sugar (or would that start carbonation) more yeast? Thanks again for the information.
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