Now there is airlock activity.
I plan on bottling tomorrow but I checked today to see if the hops had started settling and I saw now that the airlock is bubbling away about once every 10 seconds.
There was no activity prior to my vacation which was Sunday to today.
I'll take a hydrometer reading tomorrow but could this really be fermentation or just the hops causing CO2 to escape the solution?
Right now there are small hop particulates lined up on the ridges in the carboy and a good deal on the bottom. Right now there is just a tiny top layer left that refuse to fall. Just don't want any bottle bombs. Primary fermentation was 2 1/2 weeks then I racked to secondary and never disturbed the yeast cake. Last gravity reading was 1.02 whereas OG was 1.071. The 1.02 was stable for several days so I figured it wasn't going to go any lower. Yeast was WLP001.
Edit: Upon second look there are things swirling around and small yeast clusters under the hops. Great, now what? I don't want this to taste like grass. It's been 7 days of dry hopping and now what? The hop additions were 4 oz. 2 oz Columbus, 1 oz Simcoe, 1 oz Centennial. How do I keep this from tasting grassy if I have to wait another week for this to subside? How much aroma will I have lost? What to do from this point? Also, my cleaning and sanitation are top notch, so what's the chance this is a wild yeast infection?
I plan on bottling tomorrow but I checked today to see if the hops had started settling and I saw now that the airlock is bubbling away about once every 10 seconds.
There was no activity prior to my vacation which was Sunday to today.
I'll take a hydrometer reading tomorrow but could this really be fermentation or just the hops causing CO2 to escape the solution?
Right now there are small hop particulates lined up on the ridges in the carboy and a good deal on the bottom. Right now there is just a tiny top layer left that refuse to fall. Just don't want any bottle bombs. Primary fermentation was 2 1/2 weeks then I racked to secondary and never disturbed the yeast cake. Last gravity reading was 1.02 whereas OG was 1.071. The 1.02 was stable for several days so I figured it wasn't going to go any lower. Yeast was WLP001.
Edit: Upon second look there are things swirling around and small yeast clusters under the hops. Great, now what? I don't want this to taste like grass. It's been 7 days of dry hopping and now what? The hop additions were 4 oz. 2 oz Columbus, 1 oz Simcoe, 1 oz Centennial. How do I keep this from tasting grassy if I have to wait another week for this to subside? How much aroma will I have lost? What to do from this point? Also, my cleaning and sanitation are top notch, so what's the chance this is a wild yeast infection?