Lads,
I've brewed a bloody delicious APA and I went to dry hop today, took a reading and a taste and noticed there was no krausen left and a very very slow bubble.
The reading came in at a lousy 1.020 with an SG of 1.050.
Side note: I did start the fermenting chamber off at 18 degrees as I've heard this can impart LESS off flavours and upped it to 20 degrees 36 hours later. I noticed the fermenting was quite slow to my previous batches and it's the first time I've pitched S04 yeast just for something different.
Have I done something wrong? The beer still tastes great and really hoppy but only leaves it at about 3.9% ABV
I've brewed a bloody delicious APA and I went to dry hop today, took a reading and a taste and noticed there was no krausen left and a very very slow bubble.
The reading came in at a lousy 1.020 with an SG of 1.050.
Side note: I did start the fermenting chamber off at 18 degrees as I've heard this can impart LESS off flavours and upped it to 20 degrees 36 hours later. I noticed the fermenting was quite slow to my previous batches and it's the first time I've pitched S04 yeast just for something different.
Have I done something wrong? The beer still tastes great and really hoppy but only leaves it at about 3.9% ABV
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