darkthrone
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- Joined
- 7/5/16
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Hey all!
So as the title says, my IPA's fermentation seems to have plateaued out at 1.020 for the past couple of days and I'm wondering if I should repitch some more rehydrated yeast or just go with it and start dry hopping?
My OG was 1.068 so It's still going to have plenty of punch around the 6.3% ABV mark but the recipe had the final gravity at 1.011 which puts me pretty far from the mark.
I have been reading up and it seems it could be a problem with my mash temperatures leaving too much unfermentables in my wort.
I also had some temperature drops during fermentation due to my heating system crapping out on me so that's another possibility.
I've tried stirring the wort gently to rouse the yeast but it hasn't had much effect.
So to pitch some more yeasties or not? The wort is smelling and tasting pretty amazing so far so I'm worried I may create some off-flavours or lose body by pitching another pack of yeast. Any advice would be much appreciated!
Cheers!
So as the title says, my IPA's fermentation seems to have plateaued out at 1.020 for the past couple of days and I'm wondering if I should repitch some more rehydrated yeast or just go with it and start dry hopping?
My OG was 1.068 so It's still going to have plenty of punch around the 6.3% ABV mark but the recipe had the final gravity at 1.011 which puts me pretty far from the mark.
I have been reading up and it seems it could be a problem with my mash temperatures leaving too much unfermentables in my wort.
I also had some temperature drops during fermentation due to my heating system crapping out on me so that's another possibility.
I've tried stirring the wort gently to rouse the yeast but it hasn't had much effect.
So to pitch some more yeasties or not? The wort is smelling and tasting pretty amazing so far so I'm worried I may create some off-flavours or lose body by pitching another pack of yeast. Any advice would be much appreciated!
Cheers!