Last beer I brewed was an imperial IPA. I used only one package of wyeast 1056. I forget the original gravity, however it was above 1.060. Fermentation was quick and aggressive with very high level of krausen. I ended up with a beer that was about 6.7 abv, which in my opinion that's low for an imperial. I also ended up with a pretty heavy butterscotch which more than likely means fermentation halted immediately. This makes sense to me because it got really cold one night and dropped temps to low 60s.
The beer I currently have fermenting is a grapefruit imperial IPA. Steady temps in the low 70's and airlock bubbling bout once a second. The OG of this beer was 1.090 and I was aiming for .85. As a result, I added 2 packs of 1056. Problem I'm concerned about is despite the airlock, krausen is only about a bit over an inch. I expected this beer to explode with such high sugars and with 2 packs of 1056.
I really want to avoid diaceytle again with this IPA? Any comments or suggestion would be appreciated.
The beer I currently have fermenting is a grapefruit imperial IPA. Steady temps in the low 70's and airlock bubbling bout once a second. The OG of this beer was 1.090 and I was aiming for .85. As a result, I added 2 packs of 1056. Problem I'm concerned about is despite the airlock, krausen is only about a bit over an inch. I expected this beer to explode with such high sugars and with 2 packs of 1056.
I really want to avoid diaceytle again with this IPA? Any comments or suggestion would be appreciated.