Active fermintation in secondary ?

[ifearnothing0]

Me and the roomy brewed a regular ole Stone ipa clone last Saturday .. We had a slightly delayed reaction after adding the wyeast 1056 but after a full 24 hours we had definite action in the carboy .. After a week of less than our normal explosive fermentation , we still have a fairly dense but short krausen ... My question is before I take a gravity reading and secondary on to some centennial , should I expect any extra drop in gravity after I take it off the yeast cake ?

 

[brettg20]

I would take a gravity reading....1 week is a short time in the primary, especially for an IPA. I would leave it for 2 weeks before dry hopping in secondary

 

[ifearnothing0]

Well it does say in the book to primary for a week and then sec for a week , then keg

 

[E_Marquez]

Well it does say in the book to primary for a week and then sec for a week , then keg

Have a hydrometer? if so, trust it to tell you when your beer is done, vs a book timeline that was written by someone that did not brew your beer, in your equipment with your process, method of yeast pitching, type of yeast, pitching temp, fermentation temp...

 

[ifearnothing0]

Thanks y'all .. In my limited exp ( 15 batches or so ) ... I would normally let this primary until everything fell to the bottom of the carboy , but the particular batch is for my roomate and brewing partners wedding in a few weeks.. So I'm jus trying give this batch the best chance to finish without taking to long lol .. Also , was wondering , are the more natural sugars from all grain / mini mashes more likely to ferment less aggressively than a more DME rich partial recipe ?