I have an IPA a week into primary where activity is really slowing, but I need to squeeze out a minimum of 5 more gravity points. It's frigid here in SE PA right now and my basement has dipped to the low 60s. Here's some basic stats - 1.063 OG, 151deg mash, WL Dry English. Gravity reading on Friday (5th day of fermentation, krausen fell) at 1.022. Reading today (Sunday, full week in primary) at 1.019. I added some yeast energizer yesterday and gently roused the yeast. Bubbler still going every 6 seconds, but looks like a lot de-gassing more than anything. I moved the fermenter closer to the furnace and got it up to 66deg, but that's still a couple degrees off from optimal.
Wondering if there's an efficient way to raise the temp a few degs, but have it steady - I do have a Cool Brewing fermentation bag and was thinking about popping it there with a couple 2L bottles with hot tap water, but wondering how often to change them out.
I'm a worry-wort (haha, pardon the pun), and this could just ferment out in another 5 days, but I've used Dry English recently and it ripped through to FG in only a few days. I wanted this IPA to be dry and 1.014 is a the very outer edge since I was shooting for 1.010 to 1.012.
Wondering if there's an efficient way to raise the temp a few degs, but have it steady - I do have a Cool Brewing fermentation bag and was thinking about popping it there with a couple 2L bottles with hot tap water, but wondering how often to change them out.
I'm a worry-wort (haha, pardon the pun), and this could just ferment out in another 5 days, but I've used Dry English recently and it ripped through to FG in only a few days. I wanted this IPA to be dry and 1.014 is a the very outer edge since I was shooting for 1.010 to 1.012.
