Big B
Brewer
So I am fermenting my Double IPA. My beersmith est FG is 1.018, but I am at 1.015 right now. I racked into the secondary and I am now dry hopping the brew. Here is the question:
I am still getting bubbles in the airlock. Should I store the beer at a cooler temp in order to slow down the fermentation? If I continue to let the beer sit at 68 degrees will it just keep fermenting until there is no sugar left at all? Is cooling the storage in the secondary the best way to stop fermentation without killing the yeast, as I want to bottle condition. I am using WLP California Ale Yeast.
I am still getting bubbles in the airlock. Should I store the beer at a cooler temp in order to slow down the fermentation? If I continue to let the beer sit at 68 degrees will it just keep fermenting until there is no sugar left at all? Is cooling the storage in the secondary the best way to stop fermentation without killing the yeast, as I want to bottle condition. I am using WLP California Ale Yeast.