did I overpitch?

[kjm13]

ok... So I'm a total rookie, and skipped a lot of "beginner steps". For me and my control freak ways, kits and all extracts I just couldn't get excited about. That may be a bad thing but it's just how I am. I have been reading A LOT, and would say I totally have the brew bug!

I brewed an imperial IPA 9 days ago (4th batch ever). Not quite AG, but it was only because my mash tun was too small, so I had to replace a few pounds of base grain for a few lbs of DME. I ended up with > 80% efficiency on may mash, adjusted my planned amount of DME down from 3 lbs to 2 lbs and hit my target OG of 1.090 on the nose. Cooled to 68F and pitched 2 packs (hydrated) US-05. Never saw a lot of action in the airlock, but had a nice thick Krassuen. I took a gravity reading after 4 days and it was 1.026. Just took another and it's 1.019. The goal end point was 1.020.
My question; Is this going to keep going? I was planning on leaving it in the primary for 14 days, then racking to secondary to dry hop for another 10 to 14 days (Although after some more reading today, is thinking that may be to long to dry hop?) Should I rack now to slow down the fermentation, or cold crash it before dry hopping? Or just let it be?
Any comments or recommendations are appreciated.
Thanks!

 

[inhousebrew]

There is only so much fermentable sugar in your wort. Once the sugars the yeast can metabolize are gone it doesn't matter whether you pitched exactly the right amount or three gallons too much yeast because there isn't anything left for them to do. I'm pretty conservative at times, but I say leave it in there for three weeks. Rack and dryhop for a week (or just add dryhops to the primary vessel) and then bottle it. That of course depends on how clean your fermentation was. If there are any off flavors or alcoholic burn at three weeks I would let it age out a while longer before dryhopping and bottling.

 

[lespaul23]

Dont stop fermentation, let it go till its done. And after its done it needs to "clean up" so let it be for at least 14 days then rack to secondary and dry hop for about 7 days.

P.S. you want at least 320 bil yeast cells for a 1.090 wort. So dont worry about over pitching 2 packs of dry yeast.