Fermentation question:

mtg4772 · Feb 12, 2012

This batch has been force carbonating for 2 weeks. Is it still too late to dry hop?

Grizzlybrew · Feb 12, 2012

in the keg? No. Not at All. Sometimes I'll have a beer in there for a month and decide that it needs dry-hopping. I sanitize the lid of the keg (spray with starsan), open the top minimally and throw the hops in.

mtg4772 · Feb 12, 2012

I believe the yeast did get stressed and produced off flavors.

Live and learn. At least I know how to make a yeast starter now.

mtg4772 · Feb 12, 2012

Do u think dry hopping will offset some of the off flavors from the stressed yeast?

JLem · Feb 12, 2012

mtg4772 said:
At 72 degreesF: FG: 1.020, added .001 for the temp so 1.021
% alcohol volume 2.5% so 5.5% I was hoping for higher.
Balling: 5%
Not bad for my 3rd batch. Gonna try the yeast starter next time. What else can I do to improve?

ABV is calculated as (OG-FG) x 131, so for this beer it would be (1.079-1.021)x131, which gives you just about 7.6% ABV. Seems plenty high enough to me.

mtg4772 · Feb 13, 2012

JLem said:
ABV is calculated as (OG-FG) x 131, so for this beer it would be (1.079-1.021)x131, which gives you just about 7.6% ABV. Seems plenty high enough to me.

Very interesting! Thanks for the info!