So I have 10 gallons of Rye IPA here...

[Bisco_Ben]

...The Bee Cave Brewery Rye IPA to be exact. The recipe calls for an OG of 1.064 and a FG of 1.010 but both my carboys are sitting at 1.014 after a month. However, my OG came in a bit high at 1.075, which I have read is not too uncommon for this recipe. Could my higher OG be the explanation as to why I cant get these bad boys down to 1.010? Or should I perhaps transfer them onto a fresh yeast cake from a previous batch to get them down to 1.010?

 

[omokoro]

The yeast likely ate all the sugars that they prefer to eat, pitching it on top of another yeast cake would not accomplish anything. Perhaps you can shake the carboy a bit to rouse the yeast back into suspension, but I wouldn't bet on that accomplishing much.

 

[passedpawn]

Next time add water (dilute) to get to your OG. That's what I do.

 

[mlg5039]

But, IMHO 1.075 to 1.014 is going to be a good ipa!!! Don't mess with it, it'll be fine. Try again for the recipe. It's part of the fun.

 

[lumpher]

yep, with some exceptions (like honey), higher og = higher fg. bottle/keg, and enjoy. that's well within style, so it should be great

 

[passedpawn]

But, IMHO 1.075 to 1.014 is going to be a good ipa!!! Don't mess with it, it'll be fine. Try again for the recipe. It's part of the fun.

Yea, I agree. 1.014 is very digestable (I like that Belgian term). I wouldn't mess with it now either.

 

[Bisco_Ben]

Thanks for your responses guys. That is exactly what I wanted to hear and also the hyrdometer sample tasted pretty damn good. Going to dry hop with 2 ounces of chinook in each carboy and then keg one and bottle the other.

 

[pstrohs]

I recently brewed this beer with an OG of 1.078 and FG of 1.017 resulting in an apparent attenuation of 77.5%. And might I add that the beer was incredible. Enjoy