Fermentation and ABV?

[dmurphy0621]

TWO QUESTIONS: 1) I brewed a white IPA last Monday and pitched a yeast starter. O.G. before yeast pitch was 1.069. Activity (bubbling) stopped by Saturday. Checked gravity yesterday and it was 1.032. Lid was open long enough to take sample (2 minutes tops) and bubbling started as soon as I put lid back on. Seemed normal to me so I ignored it. Check on it an hour later and it was still going like it was active. Still bubbling today. Checked gravity today and it was the same, 1.032. Is fermentation done? I feel like i should maybe wait a few more days before racking? Thoughts? 2) I was disappointed in the ABV so how would I go about getting my gravity reading down a few notches? Say, 1.020-1.025? I am scheduled to dry hop 2 ozs at racking so would that help lower my S.G.? Thanks for any help on this.

 

[flars]

You should definitely wait to take the beer off the yeast if the fermentation is not done. Keep the fermentor at a stable temperature. Take another gravity reading in a week. Forget the timeline in the recipe. Go by what the yeast is doing. Maybe even forget the secondary clearing vessel and dry hop in the primary.

You are using a hydrometer for SG readings? Refractometers aren't accurate when alcohol is present.

 

[dmurphy0621]

Yes, I'm using a hydrometer. I'm not using a recipe. It's my own recipe so I go strictly off my gravity readings. I've just never run into this before and I've been brewing for a year now. If my reading is the same tomorrow then I'll assume the fermentation is done.

 

[dmtaylor]

What's the recipe? Mash temperature? Yeast strain? Please be patient, I'm pretty sure it's not done yet but need more info.

 

[d3track]

What yeast strain, what is the fermentation temp? Do you have the ability to raise the temp?