How's my logic?

[vitale232]

So I've got my third brew in the primary. It's a black IPA following this recipe from HBT.

The brew has been in primary for four weeks. It started at 1.066, and today is down to a 1.018. Looks like the target is a 1.012. So, I'm thinking I'll proceed like this:

1) Move the fermenter into our living area. The thermometer on the side of the fermenter is all the way down at 60* F.

2) Gently rock the fermenter. Most of this will likely happen in transit, anyways.

3) Take another reading three days from now. If it's the same, I'll go ahead and dry hop. If there is change, I'll give it another 5 days.

What do the experts think? Is this logical? What are the effects of a beer that's well above target gravity? Any chance this could lead to exploding bottles since there's more sugar?

For the record, the sample tasted delicious.

Thanks in advance.

 

[Channel66]

How long are you going to dry hop for? If it's another week or 2 I would say that there is enough yeast in suspension to finish out the last few points in your secondary/dry hopping container. Just my opinion, I would rather rack it than mix it up, you are going to kick up some yeast when racking anyhow.

 

[libeerty]

Nah, you're close enough that it'll be fine, even if you do not get any closer. I might actually recommend not rocking the fermenter. Like you said, the transit may do enough. Just tapped my first Black IPA myself!

 

[FATC1TY]

Rousing it with the warmer temp is probably not a terrible idea. 1.018 is kinda high, unless you want a really full body, sweet IPA.

 

[vitale232]

Cool. Thanks guys. I'm just going to dry hop in the primary, so no racking required. I'm thinking 10 days with the hops then bottle. Can't wait for this brew!