IPA - airlock activity at day 9

[IPA_All_the_Way]

I have an IPA (Two Hearted clone extract recipe) in my primary that still has airlock activity at day nine. There's a bubble about every 3-4 seconds. I took a FG reading 2 days ago and it came in at 1.011 (OG was 1.055) and will take another reading tomorrow, but is this normal? Used Wyeast 1056 starter pack. Thanks!

 

[unionrdr]

Sounds like you don't have a lot of head space versus a healthy yeast pitch!

 

[IPA_All_the_Way]

OK, that makes sense since we had some foam overflow issues!

 

[unionrdr]

That plus especially with a high pitch temp. Beersuvious!

 

[beergolf]

airlock bubbling means nothing except the pressure inside the fermenter is higher than outside.

Is this one done yet?

 

[IPA_All_the_Way]

OK great! Thanks guys

 

[Pelican521]

Hey IPA, funny you mention this because I had a similar thing happen to my almost identical IPA just recently. When I say almost identical I mean my OG was 1.060, my FG was 1.012 and I pitched the same 1056 yeast.

My IPA's (which is in the secondary now) airlock had activity until day 7 and then stopped by that night. I had my temp controller set to 63°. On day 12 the FG was at 1.012 and once I put the lid on and put it back into my ferm chamber the airlock started up again! I'm sure it was due to some out-gassing since I moved it around.

Anyway, at day 12 it was still at 1.012 so I racked to my secondary and will dry hop in a few days for 5 days to and then cold crash for 2 days then bottle.

 

[IPA_All_the_Way]

Hey IPA, funny you mention this because I had a similar thing happen to my almost identical IPA just recently. When I say almost identical I mean my OG was 1.060, my FG was 1.012 and I pitched the same 1056 yeast.

My IPA's (which is in the secondary now) airlock had activity until day 7 and then stopped by that night. I had my temp controller set to 63°. On day 12 the FG was at 1.012 and once I put the lid on and put it back into my ferm chamber the airlock started up again! I'm sure it was due to some out-gassing since I moved it around.

Anyway, at day 12 it was still at 1.012 so I racked to my secondary and will dry hop in a few days for 5 days to and then cold crash for 2 days then bottle.

So you cold crash prior to bottling? I guess I'm not familiar with this procedure... (this is only my second batch!) What are the reasons and the process followed?

 

[bphlzl]

My NB Dead Ringer IPA is at 1.016 after exactly two weeks. OG was 1.064. Going to dry hop in primary once it is ready. Smells amazing!

 

[duboman]

So you cold crash prior to bottling? I guess I'm not familiar with this procedure... (this is only my second batch!) What are the reasons and the process followed?

It's not necessary but can aid in clearing the beer. Basically once the beer has reached final gravity and has cleared you can take the vessel and cold crash it in fridge or temp controlled freezer or even in your garage if it's cold out for a few to several days. Anywhere from 35-45F. This will really clear the beer.

There is still enough yeast in suspension to properly carbonate in the bottle but keep in mind that the process will take a little longer as the bottles will need to come up to at least 70F to begin carbonating.

As to your original question regarding bubbles, as mentioned they don't mean much and could be due to changes in pressure and the weather.

 

[Pelican521]

This will be my first time dry hopping loose hop pellets. I've always used a muslin bag for the pellets and I'm hoping the cold crashing will aid in dropping the hop residue. My last few IPAs had barely any aroma so I'm hoping the loose pellets will help rather than in a bag.

I've cold crashed the few of my beers and they've come out very clear and barely no residue in the bottles when pouring.