Ready to bottle?

[fourlambs]

Brains trust:

My IPA had 12 days on primary fermentation (18-20’c) and then I dry hopped, with the aim of capturing the last bit of yeast activity and 4 or 5 days dry hopping.

Trouble is, this is day 4 and I still have the airlock bubbling away every 90 secs or so.

So what should take priority 1) allow fermentation to complete or 2) number of days on the hops?

OG was 1.061 and FG today is 1.010 and hasn’t moved much in 2 days.

I am leaning towards bottling tomorrow ….. thoughts?

 

[duncbrewer]

could be that you are seeing hop creep. The hops have diastase enzyme that can break down big sugars in the beer that previously weren't digestible by the yeast but are now available. You would expect the gravity to drop though, seems too much bubbling for it to be the beer offgassing with the nucleation sites from the hops after 4 days.
What was the gravity when you put the hops in?

 

[MHB]

Bubbles lie; hydrometers tell you what’s going on, so trust the hydrometer.
Or just rack the beer to a new fermenter and leave it until you are sure it’s finished, dropped bright and had enough time to extract all the hop flavours you want.
Mark