curtishartling
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- Feb 27, 2015
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I am making a single-hop Mosaic IPA (extract with specialty steeping grains). Here are some basic details:
The primary fermentation was vigorous and lasted for about 5 days. After transferring to secondary, the beer appeared calm. However, I noticed that the hop sac was floating at the top of the beer. After one week in the secondary, I began gently swirling the carboy in order to give the hops more contact with the liquid. I did this about 4 times over a period of 3 days.
About 2 days ago I started noticing activity in the airlock (bubbling). I also noticed yeast shooting up from the yeast cake at the bottom of the carboy. I have noticed this type of activity (yeast shooting up from the cake) during vigorous primary fermentation of previous batches. There was very little head space in the carboy and the airlock filled up with beer several times (I had to replace the sanitizing solution twice in the past 2 days). Throughout the entire fermentation (primary and secondary) the carboys have been a stable environment at room temp (in my closet no changes in temp to speak of).
I was planning on bottling today. However, the new carboy activity has made me think twice about this decision. The gravity today is quite low - the lowest of any beer Ive made before. Im wondering if anyone has run into this situation before. Do you think its safe to bottle? Any help would be greatly appreciated.
Thanks in advance for your help!
- Curtis
- Original Gravity: about 1.060
- Yeast: White Labs California Ale Yeast (WLP001) harvested from a previous batch of Imperial IPA
- Primary Fermentation: 2/1/2015 2/16/2015 (about 2 weeks)
- Secondary Transfer Gravity: 1.012
- Secondary Fermentation: 2/16/2015 Present (about 2 weeks). 2 ounces of Mosaic hops in the secondary (in a hop sac).
- Gravity Today (2/27/2015): 1.010
The primary fermentation was vigorous and lasted for about 5 days. After transferring to secondary, the beer appeared calm. However, I noticed that the hop sac was floating at the top of the beer. After one week in the secondary, I began gently swirling the carboy in order to give the hops more contact with the liquid. I did this about 4 times over a period of 3 days.
About 2 days ago I started noticing activity in the airlock (bubbling). I also noticed yeast shooting up from the yeast cake at the bottom of the carboy. I have noticed this type of activity (yeast shooting up from the cake) during vigorous primary fermentation of previous batches. There was very little head space in the carboy and the airlock filled up with beer several times (I had to replace the sanitizing solution twice in the past 2 days). Throughout the entire fermentation (primary and secondary) the carboys have been a stable environment at room temp (in my closet no changes in temp to speak of).
I was planning on bottling today. However, the new carboy activity has made me think twice about this decision. The gravity today is quite low - the lowest of any beer Ive made before. Im wondering if anyone has run into this situation before. Do you think its safe to bottle? Any help would be greatly appreciated.
Thanks in advance for your help!
- Curtis
