IanEiderbo
Member
Hi everyone! I'm Ian. First post, first brew.
Although I'm happy I've finally started brewing my first batch hasn't been totally without question marks.
So I did this IPA: http://www.tastybrew.com/newrcp/detail/451
What the big problem has been is that the gravity seems to have stopped pretty early. The original gravity was 1.080 and it's been sitting in the primary for more than 2 weeks until today.
I've read a lot and I did a few things that I thought would help the yeast continue their work (pumping it around, putting it in a warmer room). I initially had it in the basement which was about 60-65 degrees fahrenheit depending on what time of the day it was. At first it started fermenting like crazy and it didn't stop until after about a week.
The beer is really cloudy and kinda thick (not extremely thick), but it tastes pretty good to be honest. If I let it sit for a while the top of it gets separated from the rest of it.
Today I decided that I would just transfer it to the secondary and add the dry hopping hops since nothing seemed to be happening and just continue through the whole process so that I could do a new brew. Any thoughts on how to go about?
And one last thing! If there is in fact still a whole lot of sugars from the malt and honey in this brew, would adding priming sugar when bottling be unnecessary?
I'd appreciate any help!
Although I'm happy I've finally started brewing my first batch hasn't been totally without question marks.
So I did this IPA: http://www.tastybrew.com/newrcp/detail/451
What the big problem has been is that the gravity seems to have stopped pretty early. The original gravity was 1.080 and it's been sitting in the primary for more than 2 weeks until today.
I've read a lot and I did a few things that I thought would help the yeast continue their work (pumping it around, putting it in a warmer room). I initially had it in the basement which was about 60-65 degrees fahrenheit depending on what time of the day it was. At first it started fermenting like crazy and it didn't stop until after about a week.
The beer is really cloudy and kinda thick (not extremely thick), but it tastes pretty good to be honest. If I let it sit for a while the top of it gets separated from the rest of it.
Today I decided that I would just transfer it to the secondary and add the dry hopping hops since nothing seemed to be happening and just continue through the whole process so that I could do a new brew. Any thoughts on how to go about?
And one last thing! If there is in fact still a whole lot of sugars from the malt and honey in this brew, would adding priming sugar when bottling be unnecessary?
I'd appreciate any help!