1.074OG to 1.024FG Hazy

[Flushot22]

I made a hazy I am going to be pouring at my local brewfest through my HBC. Since it's only 5.5 gallons I wanted to make it pack a bit more of a punch and be in the 7%-7.5% abv range. (I'm cool with it being lower, just something I was shooting for)
After tinkering with the recipe, it was calculated that the OG would start at 1.075 which it did and the FG was to be 1.017 but it seems to have stalled out at 1.024 after 3 days fermenting (Lalbrew New England) and 3 days on the dry hop. Maybe my mash temps went a little high, anything is possible

Now it's only 6 days since I brewed it, but without opening it and exposing it to oxygen, do you think the beer should be fine, cold crash and let er sit in keg? Leave in fermenter for another week or so? Or will it be too sweet and should I dilute with water or add some amylase to it?
Any suggestions welcome.

 

[Tony B]

Sounds like you still have about a 6.55% abv. Holding gravity at 3 days says it’s done. I’d run it through your standard pases and give it a taste. If it tastes good… send it.

 

[day_trippr]

...6 days total from the pitch. Why?

 

[lumpher]

I'm with day_trippr. 6 days is rushing it. Warm it up a little if you.can, swish it around to stir up the yeast, and give it a few more days.

 

[Flushot22]

...6 days total from the pitch. Why?

I use a rapt pill, so I can see the velocity of the fermentation pretty accurately. I know its green and I have been leaning toward letting it sit since the brewfest isn't until October 4th. Just looking for advice regardless.

 

[Tony B]

In my experience, considering hop forward beers, freshness is key. Not a lot of need to let them sit and “ condition “ much beyond the end of active fermentation. I usually give mine 3-4 days after I see the krausen fall and activity drop off. Then rack to keg, chill for a day and burst carbonate. I will drink them a few days after carbonation, but they seem to peak about a week after that.

 

[Flushot22]

In my experience, considering hop forward beers, freshness is key. Not a lot of need to let them sit and “ condition “ much beyond the end of active fermentation. I usually give mine 3-4 days after I see the krausen fall and activity drop off. Then rack to keg, chill for a day and burst carbonate. I will drink them a few days after carbonation, but they seem to peak about a week after that.

I also find that to me it generally tastes better after sitting a while at serving temps as opposed to fermenting temps. Plus I'm not sure how long I want them to sit on the dry hop. Im not even sure if I'm just going to let it sit if I should just toss in a small DDH LOL. Just getting some feelers on what everyone else would do.

 

[day_trippr]

3-4 days after krausen fall would be way more than 6 days using 1388, for instance...

 

[Flushot22]

3-4 days after krausen fall would be way more than 6 days using 1388, for instance...

As mentioned in original post, I used Lalbrew New England. I wanted to dry hop during the last few points of the gravity drop. Dry hopped at 1.028 hoping for 1.017. Shortly after DH the krausen fell on day 3 along with all airlock activity and now has been at 1.024 for appx. 3 days.

 

[James_AZ]

Have ya given it a swirl? I had one sit for a week no change, after a stir it dropped another 10 points

 

[Flushot22]

Have ya given it a swirl? I had one sit for a week no change, after a stir it dropped another 10 points

I gave it a light swirl a couple days ago. I am using an all-rounder and didn't want to spill the airlock. Maybe I'll give it a bit more aggressive of one tomorrow.

 

[mashdar]

FWIW, two ball lock soda caps and a floating dip tube and your all-rounder can do closed transfers AND you can take samples without opening it. (I like the low profile version of "picnic tap 2.1" for this.)

Re this particular beer, since it's going in a keg at serving temp, I wouldn't worry too much. Follow your gut.

 

[Flushot22]

FWIW, two ball lock soda caps and a floating dip tube and your all-rounder can do closed transfers AND you can take samples without opening it. (I like the low profile version of "picnic tap 2.1" for this.)

Re this particular beer, since it's going in a keg at serving temp, I wouldn't worry too much. Follow your gut.

I do have a couple regular $3 cheap picnic taps. It would just take me switching out my airlock for a ball lock adapter, which I will do anyway when it comes time to transfer. I just wasn't ready to replace my airlock and potentially expose to oxygen. I guess this is another argument in favor of just doing away with my airlock and fermenting solely with my blowtie spunding valve.