lightmedium
Member
I'm kinda new to brewing. I've heard a lot of rules of thumb that say 1 week primary, 2 weeks secondary, 3 weeks bottled... and all sorts of variations. I don't think I've ever heard of what is happening to my dIPA.
- Based on Midwest Supplies' Hop Head Double IPA extract kit
- Substituted fresh hops
- Substituted WLP051 yeast
- Fermenting at constant 65 degrees F
- 3 weeks in the primary
- 3 weeks (as of tomorrow) in the secondary with 2oz of Cascade
- OG: 71
- Gravity three days ago: 17
And it's still going. I checked the gravity on a kolsch that's fermenting next to it, and in the time it took me to take the sample, the airlock on the IPA bubbled three times. Is this something that just happens sometimes? It seems crazy that it would actively ferment for 6 weeks! It tastes great, but I'm starting to get concerned about the amount of time the Cascade has been in there. Any thoughts?
-Mike
- Based on Midwest Supplies' Hop Head Double IPA extract kit
- Substituted fresh hops
- Substituted WLP051 yeast
- Fermenting at constant 65 degrees F
- 3 weeks in the primary
- 3 weeks (as of tomorrow) in the secondary with 2oz of Cascade
- OG: 71
- Gravity three days ago: 17
And it's still going. I checked the gravity on a kolsch that's fermenting next to it, and in the time it took me to take the sample, the airlock on the IPA bubbled three times. Is this something that just happens sometimes? It seems crazy that it would actively ferment for 6 weeks! It tastes great, but I'm starting to get concerned about the amount of time the Cascade has been in there. Any thoughts?
-Mike
