I'm at the carbonation step of a two stage fermentation of an Imperial IPA, and had a most unusual gravity issue come up at the force carbonation step of the process.
My gravities have been the following up to this point in the process:
1.068 @ Mashout
1.105 @ Yeast Pitch (90 minute boil)
1.041 @ 2nd Rack (after one week of primary fermentation)
1.072 @ Force Carbonation (two weeks after 2nd Rack)
The 1.072 makes no sense to me, and all of my other batches have followed the logical progression (i.e. lower). This is the first batch that I have force carbonated, so the only variable I can identify from my previous batches is that I cooled the beer for ~20 hours before taking the last sample. I allowed it to get to room temperature before taking the reading, and even cross-referenced the reading with another hydrometer to make sure I hadn't messed up the one I was using.
Can anyone shed light on why my beer is reading higher at this stage? The fermentation has been controlled at 65 to 68 degrees in a converted fridge, and the sampling tasted on target with a beer simply needing carbed to finish up nicely (i.e. not overly sweet as the reading would suggest).
Any feedback would be greatly appreciated.
Cheers!
My gravities have been the following up to this point in the process:
1.068 @ Mashout
1.105 @ Yeast Pitch (90 minute boil)
1.041 @ 2nd Rack (after one week of primary fermentation)
1.072 @ Force Carbonation (two weeks after 2nd Rack)
The 1.072 makes no sense to me, and all of my other batches have followed the logical progression (i.e. lower). This is the first batch that I have force carbonated, so the only variable I can identify from my previous batches is that I cooled the beer for ~20 hours before taking the last sample. I allowed it to get to room temperature before taking the reading, and even cross-referenced the reading with another hydrometer to make sure I hadn't messed up the one I was using.
Can anyone shed light on why my beer is reading higher at this stage? The fermentation has been controlled at 65 to 68 degrees in a converted fridge, and the sampling tasted on target with a beer simply needing carbed to finish up nicely (i.e. not overly sweet as the reading would suggest).
Any feedback would be greatly appreciated.
Cheers!