Nelby
Member
Hey guys, hoping you can help. Brewing an American style IPA modified to an Aus Pale Ale.
Fermentables:
- 5kg Pilsner Malt
- 300gm LCM
- 300gm Golden Naked Oats
Plenty of Vic Secret hops used at various times of the boil and pitched 2 packets of Safale US05 yeast. Its been fermenting at 18degC for 10 days and has hung at 1.024 for the last 3. Target FG was 1.008. SG was 1.051.
Should I turn the temp up or add more yeast or settle with the SG of 1.024 prior to cold crashing and transferring to kegs? Or is it going to be a ruined beer because it hasn't fermented down as much as expected? I've read the forums and it seems dependent on the ingredients and conditions. Only other point, is I dry hopped after 7 days, the reading then was 1.024 also.
Fermentables:
- 5kg Pilsner Malt
- 300gm LCM
- 300gm Golden Naked Oats
Plenty of Vic Secret hops used at various times of the boil and pitched 2 packets of Safale US05 yeast. Its been fermenting at 18degC for 10 days and has hung at 1.024 for the last 3. Target FG was 1.008. SG was 1.051.
Should I turn the temp up or add more yeast or settle with the SG of 1.024 prior to cold crashing and transferring to kegs? Or is it going to be a ruined beer because it hasn't fermented down as much as expected? I've read the forums and it seems dependent on the ingredients and conditions. Only other point, is I dry hopped after 7 days, the reading then was 1.024 also.
