I had a buddy who wanted a lighter IPA. One " I can have 3 of and not fall on my ass" so we made a ten gal batch. It was in Primary for 6 days before I transferred it. The OG was .056 and the final should be at .014. When I transferred it was at .016. Which was fine as the secondary would finish the beer. It always does for me.
So, I have two 5 gal carboys that are almost finished with little yeast activity. I added 1 oz to each of sealed pellet hops like I do on every IPA without a problem.
I was reading the Yeast book and it says how many beer makers keep their yeast in suspension by shaking the containers. Since I am using a wyeast british ale that flocculates well I thought shaking would help keep the yeast in suspension and aid in getting to my target FG. Since I have been shaking the beer after I added the hops the carbys have been bubbling away like they were in the primary. 3 days of bubbles every 5 to 6 sec.
I have never in my 10 years brewing had a tainted batch of beer. I have also never had such a vigerous fermentation in a secondary.
I should take a sample but .... I'm afraid I just can't imagine this beer is not gonna taste like ass. :-\
It
So, I have two 5 gal carboys that are almost finished with little yeast activity. I added 1 oz to each of sealed pellet hops like I do on every IPA without a problem.
I was reading the Yeast book and it says how many beer makers keep their yeast in suspension by shaking the containers. Since I am using a wyeast british ale that flocculates well I thought shaking would help keep the yeast in suspension and aid in getting to my target FG. Since I have been shaking the beer after I added the hops the carbys have been bubbling away like they were in the primary. 3 days of bubbles every 5 to 6 sec.
I have never in my 10 years brewing had a tainted batch of beer. I have also never had such a vigerous fermentation in a secondary.
I should take a sample but .... I'm afraid I just can't imagine this beer is not gonna taste like ass. :-\
It