ChuckinWA
Well-Known Member
Hi Gents, new brewer here. Great forum here BTW.
I just fermented my 3rd batch, an extract IPA. I decided to try dry hopping it, so after about 10 days in the fermenter I added 1 oz of hops. While I had the lid off I took a gravity reading, and was pretty disappointed. My OG was 1.036 and the reading after 10 days was only 1.015. I had expected more, was I wrong? It tasted pretty bland. Here's the specifics:
1 Can LME (4 lbs of John Bull, if memory serves)
2 lbs amber DME
1 packet of dry yeast, rehydrated (it came with the can of LME)
Fermented in my basement at a constant 69 degrees. It had what looked to be a good start to fermentation, starting within 12 hours and bubbling at about 1 per second for 2 days or so.
After I took my latest gravity reading, I swirled it around and put it in another room, which is a little warmer at about 72 degrees. That was 3 days ago. When I get home this weekend, I'll take another gravity reading. At that time, it will have been about 2 1/2 weeks since brew day.
Finally, here's my question. If the gravity remains as before, what can I do? I assume the yeast is my problem, but it had such a nice start to fermentation I can't be certain. Shall I pitch some fresh yeast? More this time? How about my temperature - I thought a 69 degree room would be perfect. Thanks gents, I hope i can save my beer!
I just fermented my 3rd batch, an extract IPA. I decided to try dry hopping it, so after about 10 days in the fermenter I added 1 oz of hops. While I had the lid off I took a gravity reading, and was pretty disappointed. My OG was 1.036 and the reading after 10 days was only 1.015. I had expected more, was I wrong? It tasted pretty bland. Here's the specifics:
1 Can LME (4 lbs of John Bull, if memory serves)
2 lbs amber DME
1 packet of dry yeast, rehydrated (it came with the can of LME)
Fermented in my basement at a constant 69 degrees. It had what looked to be a good start to fermentation, starting within 12 hours and bubbling at about 1 per second for 2 days or so.
After I took my latest gravity reading, I swirled it around and put it in another room, which is a little warmer at about 72 degrees. That was 3 days ago. When I get home this weekend, I'll take another gravity reading. At that time, it will have been about 2 1/2 weeks since brew day.
Finally, here's my question. If the gravity remains as before, what can I do? I assume the yeast is my problem, but it had such a nice start to fermentation I can't be certain. Shall I pitch some fresh yeast? More this time? How about my temperature - I thought a 69 degree room would be perfect. Thanks gents, I hope i can save my beer!