I'm hoping for a little advice on this recipe. I just transferred my DFH to secondary after 36 days in the primary and the FG is 1.028! It smells awesome, tastes good - but a tad sweet. Not as dry as I was expecting. I am also concerned about bottle carbing as it looks like the yeast have stalled out.
So details:
OG: 1.077
FG: 1.028
Primary: 36 days total. About 3 weeks in a swamp cooler at 60-65 F. Then sat the rest of the time at room temperature.
Yeast: Pacman cultured a bottle from Rogue Chocolate stout. I had about 0.75 to 1 liter starter that was at high krausen when I pitched.
Also, I noticed I have an extra layer in my trub. I normally have yeast on top of hop sludge. This time I have something browny (perhaps krausen?) on top of yeast on top of hop sludge. Anyone have any ideas as to what that could be, I have pictures if that will help.
I guess the bottle yeast wasn't feeling up to attenuating fully on such a big beer. So I was going to dry hop today now I'm unsure. Would you guys recommend pitch in some S-05 to dry it out and ensure I have some active yeast for bottle carbing?
Also the airlock seems to be bubbling again after the transfer to secondary. Perhaps this fermentation is still going?