IndyPABrewGuy
Well-Known Member
So two weeks ago I brewed an IIPA (OG-1.092) using Wyeast 1056. I made a two qt. starter 48 hours prior, pitched the whole thing at high Krausen. Oxygenated the hell out of the wort, and put it down to let the yeasties work. Fermentation was the most vigorous that I've seen in my short time brewing (since April) and was "finished" after about 6 days (no bubbles in airlock). I left it in primary for another 8 days, and went to transfer to secondary yesterday, and the SG was ~1.030. Target was 1.021. Still way to high. So I stopped transferring, put it back in the fermenter, put the lid back on (w/ airlock) swirlled vigorously (being careful not to aerate) and put it back in the cellar. As of this morning, the bubbler in the airlock is not resting on the tube, so there has been additional fermentation overnight.
OK, so that's the story. From reading the myriad other posts similar though this over the past few months, I feel that I am troubleshooting this pretty well on my own by doing the above steps, but moreso by not flipping out. But I still wanted to get some input from all y'all here.
So here are my questions:
1: Should I continue to rock the fermenter about every 36 to 48 hours to keep the yeasties in suspention?
2: If, by let's say Thursday, I'm not seeing a significant drop in SG, should I pitch more yeast (would be Safale-04 dry English Ale Yeast), or is this unnecessary?
2A: If I were to pitch more yeast, should I get more 1056, make a starter, and pitch that??
Any other information that all y'all have would be greatly appreciated.
Cheers,
OK, so that's the story. From reading the myriad other posts similar though this over the past few months, I feel that I am troubleshooting this pretty well on my own by doing the above steps, but moreso by not flipping out. But I still wanted to get some input from all y'all here.
So here are my questions:
1: Should I continue to rock the fermenter about every 36 to 48 hours to keep the yeasties in suspention?
2: If, by let's say Thursday, I'm not seeing a significant drop in SG, should I pitch more yeast (would be Safale-04 dry English Ale Yeast), or is this unnecessary?
2A: If I were to pitch more yeast, should I get more 1056, make a starter, and pitch that??
Any other information that all y'all have would be greatly appreciated.
Cheers,