So, I racked my Amarillo IPA from my primary to the secondary last night and I'm now thinking I should have left it in the primary longer. Can I add some yeast to the secondary?
I had an OG of 1.068 added re-hydrated Safale 05 yeast and let it ferment for 3 weeks at 62 deg. The air lock was bubbling, and there was about 1.5 inches of krausen on the sides when I took the lid off. However, I had an FG of 1.024. Instead of being patient and letting it sit longer I went ahead racked to secondary and dry hopped it. I threw out the trub from the primary (fatal error?).
I tasted a bit of it and it sure is good, but way too sweet. In hindsight, I should have probably checked the gravity once or twice before the three week point and stirred the yeast a bit to keep it going. Still learning.
What do I do now? Should I re-hydrate some more yeast and add it to the secondary? Hopefully I didn't screw it up beyond the point of recovery. I did search around on the forum a bit and couldn't find a similar situation, so any advice would be helpful!
I had an OG of 1.068 added re-hydrated Safale 05 yeast and let it ferment for 3 weeks at 62 deg. The air lock was bubbling, and there was about 1.5 inches of krausen on the sides when I took the lid off. However, I had an FG of 1.024. Instead of being patient and letting it sit longer I went ahead racked to secondary and dry hopped it. I threw out the trub from the primary (fatal error?).
I tasted a bit of it and it sure is good, but way too sweet. In hindsight, I should have probably checked the gravity once or twice before the three week point and stirred the yeast a bit to keep it going. Still learning.
What do I do now? Should I re-hydrate some more yeast and add it to the secondary? Hopefully I didn't screw it up beyond the point of recovery. I did search around on the forum a bit and couldn't find a similar situation, so any advice would be helpful!