matridium
Well-Known Member
- Joined
- Dec 5, 2018
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I Brewed an all grain HAZY IPA on September the 10th, It ended up being a big beer larger then what I anticipated. 2.5 Gallons with OG 1.101. right now FG is at 1.022 I used LalBrew Verdant IPA yeast, pitched whole package into the fermenter and maintained temps at 73F with a fermentrack controller, I dry hopped about 3 days before end of fermentation and then bumped the temp up to 77. I have not had time to bottle the beer so its been sitting on the dry hops and yeast for a long time. I can keg the beer, (I have bad luck with kegging) I usually add corn sugar to a sanitized/purged keg and then close transfer the beer from the primary and let it sit for about an hour or so with occasional gentle swirling to equilibrate the sugar and beer in the keg. Then, I dispense with a beer gun into 1 Liter bottles and condition. Question is; have I let it sit too long on the yeast? I'm planning on getting time either tonight or tomorrow night to switch to my bottleing keg and getting it into bottles. But kegging is an option but again I have bad luck.... I can't balance a keg if my life depended on it. Either flat, or foaming all over the place. I also prefer bottles for storage.