Well, my first AG brew was an IPA and I just transferred to secondary in preparation for dry-hopping (and to help clear a bit since I forgot the Irish Moss).
Anyway, I took a taste while transferring and it seemed a bit sweet to my taste. I realize now that I forgot to get a hydro sample at the time and might tonight to see where it has fallen to. It's been in primary for 2 weeks now and the temp in the house averages around 70 during the day when the furnace is on and drops to maybe 65 at night, so I expect the fermentation to be "complete".
I'm wondering if there is any way that I did the mash that could have caused a higher than expected sweetness. Here is the recipe and process in a nutshell:
12 lbs 2-Row
1 lb. Crystal
4 ounces of Centennial over course of boil
Mash at 155F and loss may 2 degrees over 1 hour. I found my thermometer was inaccurate while adding sparge water. It apparently got moisture in the probe and started reading above boiling. I know that it was accurate to 1 degree when I started. I plan on adding the silicone tubing to the probe to keep my new thermometer from getting ruined again...
Perhaps a chill and carbonation will help, but I am afraid this batch might be too sweet to be a good IPA. I don't want a cloying sweetness to remain for later.
Anyway, I took a taste while transferring and it seemed a bit sweet to my taste. I realize now that I forgot to get a hydro sample at the time and might tonight to see where it has fallen to. It's been in primary for 2 weeks now and the temp in the house averages around 70 during the day when the furnace is on and drops to maybe 65 at night, so I expect the fermentation to be "complete".
I'm wondering if there is any way that I did the mash that could have caused a higher than expected sweetness. Here is the recipe and process in a nutshell:
12 lbs 2-Row
1 lb. Crystal
4 ounces of Centennial over course of boil
Mash at 155F and loss may 2 degrees over 1 hour. I found my thermometer was inaccurate while adding sparge water. It apparently got moisture in the probe and started reading above boiling. I know that it was accurate to 1 degree when I started. I plan on adding the silicone tubing to the probe to keep my new thermometer from getting ruined again...
Perhaps a chill and carbonation will help, but I am afraid this batch might be too sweet to be a good IPA. I don't want a cloying sweetness to remain for later.