1272--Question about transferring to secondary

[vkmultra]

Seeking advice for the following:

5 gal Batch:
IPA
OG 1.071,expected FG 1.020
2l Wyeast 1272 starter (first experience with 1272)
Fermentation 4 days at 67deg

when I pitched the yeast on brew day I collected a small jar to use as a sample for fermentation progress so I didn't have to disturb the batch. After 4 days the sample jar FG was at 1.012. I'm dealing with a bit of a time crunch so I thought given the FG of the sample it was okayto transfer to secondary and dry hop.
So, I sanitized the secondary and put the hop pellets in the carboy to rack on top. Low and behold I opened the fermenter to find a fairly think krausen still on top ( krausen on sample jar had fallen) I pulled a sample from the fermenter and measured the FG to be 1.016ish. I decided after much deliberation to hold off on the transfer and let primary continue for longer.

So my questions are, given the final gravity is a bit lower than expected, should I have racked the beer to secondary despite the visible 1.5" krausen? I've heard 1272 can be quite sticky but I typically wait for the krausen to fall before racking.

What are the issues of transferring a beer too early given the FG is slightly below range in this case?

And, now I have 1.5 oz's hop pellets in my carboy---will they be good still if they sit there for a few more days? They are sitting on a bit of moisture from star Stan residue in the carboy.

 

[RM-MN]

Now you know why we don't recommend using a satellite fermenter to judge the progress of the beer in the primary. They don't ferment at the same rate.

Transferring the beer before the fermentation is over risks a stuck ferment because you disturbed it. Besides that, there isn't any need to transfer the beer at all. Dry hop right in the primary and avoid the chance of an infected batch.

I think I would get some new hops. The ones sitting in the Starsan might be OK but why risk a whole batch of beer to save the cost of an ounce or 2 of hops. Chalk it up as a learning experience, you just made an installment payment on the tuition to the School of Hard Knocks.

 

[vkmultra]

Yes, good lesson in using a satellite fermenter.

10-4 on purchasing the new hops.

I completely understand the reasons for keeping it in primary and it makes sense. But, my thought is racking to secondary will give a cleaner beer when bottling time comes. What do you think about this?
Regardless, I'm thinking about taking your advice on this one and leaving it in the primary for dry hopping....should I wait until the krausen has dropped to toss in the pellets?

One last clarification, you said Transferring the beer before the fermentation is over risks a stuck ferment because you disturbed it The FG measured is better than within range, so why would I be concerned with stuck fermentation in the secondary if it's already there? I assume there is more going on than just converting to alcohol?

 

[RM-MN]

Yes, good lesson in using a satellite fermenter.

10-4 on purchasing the new hops.

I completely understand the reasons for keeping it in primary and it makes sense. But, my thought is racking to secondary will give a cleaner beer when bottling time comes. What do you think about this?
Regardless, I'm thinking about taking your advice on this one and leaving it in the primary for dry hopping....should I wait until the krausen has dropped to toss in the pellets?

One last clarification, you said Transferring the beer before the fermentation is over risks a stuck ferment because you disturbed it The FG measured is better than within range, so why would I be concerned with stuck fermentation in the secondary if it's already there? I assume there is more going on than just converting to alcohol?

Experimentation has shown the opposite of what is expected. Leaving beer in the primary can give you clearer beer than transferring it to a secondary. You don't want to dry hop until the ferment is over and since you have that much krausen, fermentation isn't over. The fact that your gravity is within range isn't important, that range is just an estimation. The yeast work until they are done no matter what the final gravity turns out to be.