Guys, my brew from this thread http://www.biabrewer.info/viewtopic.php?t=1798 has been in FV for 10 days. It started at 1.054 and is now at 1.014. I pitched a vial of wlp001 as I hadn't made a starter so maybe under pitched. Airlock hasn't shown too much activity but there's been a thick 1 inch krausen on it and it's not subsiding. Took gravity sample today and there's a big creamy bubbly honey comb like yeasty head on it. I hope it'll drop another point or 2. It's cloudy as hell hasn't dropped out at all, been sitting at about 17/18c. Any of u guys seen this type of yeast behaviour before and can I trust beersmiths predicted fg( I think it was about 1.011). What FG should I expect?
Meant to ask also when should I dry hop and for how long. Is gravity low enough now for dry hopping?.
Thanks!
Post #2 made 13 years ago
Good Day, 1.014 is a good finish, your Hydrometer may be a bit off.
The "dry" Krausen is sometimes normal. The cloudy beer is from the yeast that is still alive, so you still may hit 1.011 or less. You might need 2-3 weeks for it to clear.
I swirl the Fermenter a few times a day, to knock the Krausen down. Since I do not crop the yeast.
The "dry" Krausen is sometimes normal. The cloudy beer is from the yeast that is still alive, so you still may hit 1.011 or less. You might need 2-3 weeks for it to clear.
I swirl the Fermenter a few times a day, to knock the Krausen down. Since I do not crop the yeast.
Honest Officer, I swear to Drunk, I am Not God.
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- SVA Brewer With Over 100 Brews From United States of America
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Strange fermentation and dry hop
Post #3 made 13 years ago
Thanks Joshua, if I dry hop now would I lose much flavour/aroma due to the still falling gravity?
Would it be ok to crop that yeast at this stage or should that only be done in the first few days?
Would it be ok to crop that yeast at this stage or should that only be done in the first few days?
Post #4 made 13 years ago
Lars, collecting yeast can be from the Top, early, and from the Bottom, late.
Check http://www.biabrewer.info/viewtopic.php?f=37&t=1445 for more ideas!
Most of us Dry Hop after the Krausen falls and Bubbling slows down, since the CO2 can remove some Aroma.
I dry hop about 2 weeks before Bottling. or 2 weeks after fermentation really slows down.
The flavor mostly comes from the last ten Minutes of the boil, but, you won't lose any during Fermentation.
Hope this helps
Check http://www.biabrewer.info/viewtopic.php?f=37&t=1445 for more ideas!
Most of us Dry Hop after the Krausen falls and Bubbling slows down, since the CO2 can remove some Aroma.
I dry hop about 2 weeks before Bottling. or 2 weeks after fermentation really slows down.
The flavor mostly comes from the last ten Minutes of the boil, but, you won't lose any during Fermentation.
Hope this helps
Honest Officer, I swear to Drunk, I am Not God.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Strange fermentation and dry hop
Post #5 made 13 years ago
Gravity down to 1.011, dry hopped with 30g cascade and 30g Amarillo
