Hello everyone,
I've reached the end of primary fermentation with the following ingredients:
2500g Light Malt Extract
125g Crystal Malt
200g Malto Dextrin Powder
30g Willamette Hops
20g Goldings Hops
1/2 Tablet Irish Moss
1 Packet of Safale Yeast
Everything went to plan, the initial fermentation was very active at 20 degrees which slowed to a bubble every minute or so in seven days time. I was an idiot at the start and forgot to take a gravity reading.
So I took a gravity reading today as I was putting it into secondary fermentation and I found it was around 1019-1020, this seems quite high and is somewhat of a theme amongst my brewing efforts, an inability to get down around 1010. The beer is also slightly sweet to taste.
So I'm wondering if I leave this in secondary for two weeks at 20 degrees, is it going to clear up or do I need to take further action?
Cheers
I've reached the end of primary fermentation with the following ingredients:
2500g Light Malt Extract
125g Crystal Malt
200g Malto Dextrin Powder
30g Willamette Hops
20g Goldings Hops
1/2 Tablet Irish Moss
1 Packet of Safale Yeast
Everything went to plan, the initial fermentation was very active at 20 degrees which slowed to a bubble every minute or so in seven days time. I was an idiot at the start and forgot to take a gravity reading.
So I took a gravity reading today as I was putting it into secondary fermentation and I found it was around 1019-1020, this seems quite high and is somewhat of a theme amongst my brewing efforts, an inability to get down around 1010. The beer is also slightly sweet to taste.
So I'm wondering if I leave this in secondary for two weeks at 20 degrees, is it going to clear up or do I need to take further action?
Cheers