rphtx
Member
I am doing a Dogfish 60 IPA clone and pitched 2 vials of White Labs WLP002. This was my first use of my spiffy new refrig with digital temp control. Primary was fermented at 70-71 deg, which was a bit low but I was worried about fermentation starting.
Anyway, fermented for 2 weeks in the primary and hit pretty near the FG. I secondaried to do the dry hopping. I dry hopped with pellets and half of them sank and half stayed on the top for several days and it took my clear ale and made it really cloudy. After a week of cloudy dry hopping with little clearing, I decided to drop the temp to about 67-68 thinking it might help clear it up a bit.
I checked the next day and my airlock was bubbling and I swear that another small amount of krausen has formed. Is this possible that fermentation never really completed and dropping the temp a bit would have restarted fermentation? I know most will say just let it go and see what happens, but has anyone experienced something like this?
Anyway, fermented for 2 weeks in the primary and hit pretty near the FG. I secondaried to do the dry hopping. I dry hopped with pellets and half of them sank and half stayed on the top for several days and it took my clear ale and made it really cloudy. After a week of cloudy dry hopping with little clearing, I decided to drop the temp to about 67-68 thinking it might help clear it up a bit.
I checked the next day and my airlock was bubbling and I swear that another small amount of krausen has formed. Is this possible that fermentation never really completed and dropping the temp a bit would have restarted fermentation? I know most will say just let it go and see what happens, but has anyone experienced something like this?