faithie999
Well-Known Member
- Joined
- Jun 27, 2008
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I am making my first "big" beer after years of home brewing. I found a clone recipe for Canadian breakfast stout that was just a list of ingredients, not method. I mashed at 153F and my OG was 1.080. following my typical practice, I racked to secondary after the bubble rate in primary was about 1/minute. the fermentation (with Wyeast Irish ale, in a 1 liter starter) was very vigorous, so the fermentation appeared essentially complete after 3 days.
I have since done the research I should have done prior to brewing, finding that I should have left it in primary for a week or two.
It has been about a week total now, and I measured the sp gr today using a sanitized thief tube. it measures about 1.022. I would have thought it should be in the 1.018-ish range.
I tasted the sample and it is a bit on the sweet side, but at room temp and without carbonation I know that can be misleading.
should I:
a) RDWHAHB and leave it in secondary for a few weeks, or
b) pitch some more yeast into the secondary? I saved the yeast cake from primary in a sanitized jar in the fridge and could use some/all of that.
thanks in advance!
I have since done the research I should have done prior to brewing, finding that I should have left it in primary for a week or two.
It has been about a week total now, and I measured the sp gr today using a sanitized thief tube. it measures about 1.022. I would have thought it should be in the 1.018-ish range.
I tasted the sample and it is a bit on the sweet side, but at room temp and without carbonation I know that can be misleading.
should I:
a) RDWHAHB and leave it in secondary for a few weeks, or
b) pitch some more yeast into the secondary? I saved the yeast cake from primary in a sanitized jar in the fridge and could use some/all of that.
thanks in advance!