davidrgreen
Master Brewer
- Joined
- Aug 23, 2013
- Messages
- 55
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I have a question regarding early finishing.
I recently brewed a beer using Windsor ale yeast (wish I had stuck to my usual Nottingham now) and the airlock stopped blipping after 3 days, I know that this isn't a sign that the beer has finished so I thought I would leave it for another 11 days before checking the final gravity, unfortunately when I went to check it I noticed that the airlock was blipping away again so I left it for another week until it finished. I just measured it and it has finished at 1.010 but now has a strange Belgian yeast sort of taste to it which I wasn't expecting.
I have another batch on the go using Windsor yeast and the airlock has stopped bubbling after just 3 days. I'm worried that perhaps the previous one either got contaminated or the yeast somehow started a secondary fermentation. My question is should I check the final gravity in just a few days and if it has finished what should I do? I cant see it being particularly clear in just a week and I want to dry hop it... should I transfer it to a secondary and add the hops and wait for it to clear at room temp, or should I somehow cold crash it before transferring and dry hopping. Should I just add the hops to the primary while cold crashing? I'm a little lost and don't want to waste another batch.
any advice (other than "don't ever use Windsor yeast again) would be much appreciated.
I recently brewed a beer using Windsor ale yeast (wish I had stuck to my usual Nottingham now) and the airlock stopped blipping after 3 days, I know that this isn't a sign that the beer has finished so I thought I would leave it for another 11 days before checking the final gravity, unfortunately when I went to check it I noticed that the airlock was blipping away again so I left it for another week until it finished. I just measured it and it has finished at 1.010 but now has a strange Belgian yeast sort of taste to it which I wasn't expecting.
I have another batch on the go using Windsor yeast and the airlock has stopped bubbling after just 3 days. I'm worried that perhaps the previous one either got contaminated or the yeast somehow started a secondary fermentation. My question is should I check the final gravity in just a few days and if it has finished what should I do? I cant see it being particularly clear in just a week and I want to dry hop it... should I transfer it to a secondary and add the hops and wait for it to clear at room temp, or should I somehow cold crash it before transferring and dry hopping. Should I just add the hops to the primary while cold crashing? I'm a little lost and don't want to waste another batch.
any advice (other than "don't ever use Windsor yeast again) would be much appreciated.