Hi,
today, after 2 weeks in primary, I racked to secondary (to add vanilla extract, 1 tbsp in a 2.5 gallons batch). While I racked to secondary, I took a sample in a tube to measure the gravity of the 2 weeks old beer.
I don't know if I should be worried or not, but my gravity reading was 1.020 (with correction added) while my OG was initially 1.055 and the recipe and Beersmith calls for a 1.014 FG. Here is the recipe : https://www.homebrewtalk.com/f68/none-more-black-vanilla-stout-96969/
Is it normal? Is it normal that after two weeks, my gravity reading is still this high? Should I re-pitch some yeast? I'm guessing that having racked would have swirl the mix enough as to help yeast finish their work. The temperature was in the high end of the yeast optimum working temperature (as the recipe calls for a 70F fermentation temperature).
And what is an acceptable range close to what the recipe calls for? +/- 0.002?
Or should I just RDWHAHB and let it be? Don't get me wrong -- I'll take the beer as it is at the end -- I just don't want a beer who's not finished when I'll bottle, resulting in bottle bombs.
(I tasted the sample, and it was very good, even without the added vanilla extract).
today, after 2 weeks in primary, I racked to secondary (to add vanilla extract, 1 tbsp in a 2.5 gallons batch). While I racked to secondary, I took a sample in a tube to measure the gravity of the 2 weeks old beer.
I don't know if I should be worried or not, but my gravity reading was 1.020 (with correction added) while my OG was initially 1.055 and the recipe and Beersmith calls for a 1.014 FG. Here is the recipe : https://www.homebrewtalk.com/f68/none-more-black-vanilla-stout-96969/
Is it normal? Is it normal that after two weeks, my gravity reading is still this high? Should I re-pitch some yeast? I'm guessing that having racked would have swirl the mix enough as to help yeast finish their work. The temperature was in the high end of the yeast optimum working temperature (as the recipe calls for a 70F fermentation temperature).
And what is an acceptable range close to what the recipe calls for? +/- 0.002?
Or should I just RDWHAHB and let it be? Don't get me wrong -- I'll take the beer as it is at the end -- I just don't want a beer who's not finished when I'll bottle, resulting in bottle bombs.
(I tasted the sample, and it was very good, even without the added vanilla extract).