d_rock
Well-Known Member
So true to my usual form, I did something stupid... again. 
Rewind to two weeks ago. Brew day for a Lagunitas IPA partial kit. Everything goes as planned, hit OG on the nose (1.068 as I recall), and had a solid fermentation at 59-61 degrees. Very happy with this as my last batch was thrown off by warm fermentation temps.
Skip ahead to the 7 day mark, scheduled for dry hopping. FG measured at 1.014, also as predicted. For some stupid reason, I got ahead of myself and added my priming sugar after I transferred to the secondary. I guess I just got into the bottling mindset as I was anxious to get this batch moving. I figured the yeast will just snarf up the sugars, so I added the dry hops and sealed it up. The recipe I was following called for 3-5 days in secondary for dry hopping. Observed occasional bubbling at the airlock in the first 24 hours, but nothing notable. I wanted to be sure all the action is done, so I waited an extra few days, and am planning to bottle after 8 days in secondary.
So how will this likely effect the final product? My guess is that it may advance the FG a bit as the yeast will have some extra consumables, but how much exactly? I'll know for sure on Sunday when I bottle, I guess. I wonder if the extra sugar could change the mouth feel a bit, if at all noticeable? I'm hoping the extra days of dry hopping would balance this out. Any input you guys may have would be greatly appreciated.
In the meantime, I'll just RDWAHAHB!
Rewind to two weeks ago. Brew day for a Lagunitas IPA partial kit. Everything goes as planned, hit OG on the nose (1.068 as I recall), and had a solid fermentation at 59-61 degrees. Very happy with this as my last batch was thrown off by warm fermentation temps.
Skip ahead to the 7 day mark, scheduled for dry hopping. FG measured at 1.014, also as predicted. For some stupid reason, I got ahead of myself and added my priming sugar after I transferred to the secondary. I guess I just got into the bottling mindset as I was anxious to get this batch moving. I figured the yeast will just snarf up the sugars, so I added the dry hops and sealed it up. The recipe I was following called for 3-5 days in secondary for dry hopping. Observed occasional bubbling at the airlock in the first 24 hours, but nothing notable. I wanted to be sure all the action is done, so I waited an extra few days, and am planning to bottle after 8 days in secondary.
So how will this likely effect the final product? My guess is that it may advance the FG a bit as the yeast will have some extra consumables, but how much exactly? I'll know for sure on Sunday when I bottle, I guess. I wonder if the extra sugar could change the mouth feel a bit, if at all noticeable? I'm hoping the extra days of dry hopping would balance this out. Any input you guys may have would be greatly appreciated.
In the meantime, I'll just RDWAHAHB!
