Sorry for the amount of questions this past week, but everyone's been so helpful.
My current problem is as follows...
After 4 days in the primary the bubbling slowed down to < 1/min. I decided to rack to the secondary. While racking, I checked the SG and found that despite bubbling heavily for the first 24 hours (including blowing the lid on my fermenter) it has only dropped from 1.073 to 1.060. The bubbles are still consistently less than 1/min but not stopping. I'm using Doric Ale yeast and the temp is ~ 61 degrees. I realize this is pretty much the bare minimum for the yeast.
As much as I would like to let this slowly ferment it's way to the 1.015 I'm hoping for, I have a friendly competition with some friends on March 10 . Would it be more advantagous to pitch more yeast or move the carboy somewhere slightly warmer (~65 degrees).
I like to condition in the bottles for at least 2 weeks so I'm hoping this can be ready by the 24th.
Thanks again for all the help!
My current problem is as follows...
After 4 days in the primary the bubbling slowed down to < 1/min. I decided to rack to the secondary. While racking, I checked the SG and found that despite bubbling heavily for the first 24 hours (including blowing the lid on my fermenter) it has only dropped from 1.073 to 1.060. The bubbles are still consistently less than 1/min but not stopping. I'm using Doric Ale yeast and the temp is ~ 61 degrees. I realize this is pretty much the bare minimum for the yeast.
As much as I would like to let this slowly ferment it's way to the 1.015 I'm hoping for, I have a friendly competition with some friends on March 10 . Would it be more advantagous to pitch more yeast or move the carboy somewhere slightly warmer (~65 degrees).
I like to condition in the bottles for at least 2 weeks so I'm hoping this can be ready by the 24th.
Thanks again for all the help!