attempted to check my gravity today which is day 9. i didn't pull enough liquid
i don't want to expose her any further so i am going to just leave it alone for another 10 days and then i will dry hop in my primary for 3 days. i wasn't going to secondary.
these were my observations and follow up questions:
1. when i first opened, there was a sprinkling of white dots on the surface. not a ton and not big at all, about the size of the head of a pin. is this infection?
2. it did not smell sour or fruity, smelled like bread pretty much.
3. as i said before i screwed up and didn't thieve enough to check gravity. but i did drink my sample. it was pleasant but it tasted a little like an improved version of budweiser which is very confusing as it's an ale. i used 2 row, maris otter and munich. i didn't want too much sweetness. the srm was like a 2 which doesn't give me high hopes for my gravity. is there anything i can do to boost the srm? when i dryhop, do i need to sanitize the hop bag?
4. there were tiny bits of sediment floating in my sample, they looked like the dried yeast did before i pitched it. is that what it was?
i guess my overall question would also be what exactly should you expect out of a 9 or 10 day sample in regards to look (let's just say an apa for the sake of example), mouth feel, etc.
thank you guys. trials and tribulations, man.
i don't want to expose her any further so i am going to just leave it alone for another 10 days and then i will dry hop in my primary for 3 days. i wasn't going to secondary.
these were my observations and follow up questions:
1. when i first opened, there was a sprinkling of white dots on the surface. not a ton and not big at all, about the size of the head of a pin. is this infection?
2. it did not smell sour or fruity, smelled like bread pretty much.
3. as i said before i screwed up and didn't thieve enough to check gravity. but i did drink my sample. it was pleasant but it tasted a little like an improved version of budweiser which is very confusing as it's an ale. i used 2 row, maris otter and munich. i didn't want too much sweetness. the srm was like a 2 which doesn't give me high hopes for my gravity. is there anything i can do to boost the srm? when i dryhop, do i need to sanitize the hop bag?
4. there were tiny bits of sediment floating in my sample, they looked like the dried yeast did before i pitched it. is that what it was?
i guess my overall question would also be what exactly should you expect out of a 9 or 10 day sample in regards to look (let's just say an apa for the sake of example), mouth feel, etc.
thank you guys. trials and tribulations, man.