i'm relatively new at brewing.
Whipped up a batch of a Snow Cap Christmas ale a few weeks ago. The OG was 1.078. Because the recipe said to, I racked to the secondary fermenter after a week. The beer was still bubbling merrily away at this time; SG was aprox 1.035 (target FG 1.020). Since then, the beer has continued to bubble, approximately every 15 sec. It even re-krausened. as of 2 days ago, approx 2 weeks since racking, the SG was 1.030.
I'm guessing i racked a little too soon. and that i left most of my yeast in the primary fermenter (now in my compost pile.) The remaining yeast were in an oxygen-free, low nutrient environment, so they really cant reproduce. So the poor little beasties are having to work extra hard to make my beer for me.
My questions are:
1) any point in re-pitching some fresh yeast, or bette to just wat another 10 days or so for my current team to finish the job?
2) do i need to rack again before bottling?
Thanks
Whipped up a batch of a Snow Cap Christmas ale a few weeks ago. The OG was 1.078. Because the recipe said to, I racked to the secondary fermenter after a week. The beer was still bubbling merrily away at this time; SG was aprox 1.035 (target FG 1.020). Since then, the beer has continued to bubble, approximately every 15 sec. It even re-krausened. as of 2 days ago, approx 2 weeks since racking, the SG was 1.030.
I'm guessing i racked a little too soon. and that i left most of my yeast in the primary fermenter (now in my compost pile.) The remaining yeast were in an oxygen-free, low nutrient environment, so they really cant reproduce. So the poor little beasties are having to work extra hard to make my beer for me.
My questions are:
1) any point in re-pitching some fresh yeast, or bette to just wat another 10 days or so for my current team to finish the job?
2) do i need to rack again before bottling?
Thanks