ironxmortlock
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- 20/5/07
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I'm aware of the "if it's had a steady SG for three days straight, it's ready to bottle" rule but I figured it's better to check in and be safe.
I've made a Cooper's IPA. I used the Cooper's BE2, Safale S04 yeast and put in a Morgans hop bag.
OG was 1040 when I mixed everything on 6th of June.
After two days it was bubbling away nicely but then we had some rain here in Brisbane and the temperature dropped rapidly afterwards (down to about 14 degrees in the fermenter). On the 9th or 10th I moved it inside and it's been at a pretty consistent 18 degrees since then.
The bubbling never truly got cranking again though. It's now bubbling once every 45-50secs or so.
On the 12th SG was 1018
On the 14th SG was 1015
and today, the 15th it's 1015.
So if the SG is 1015 tomorrow, will it be safe to bottle even with such a high FG?
Also, with high FG's is it wise to less sugar when priming the bottles?
Thank you,
M
:beer:
I've made a Cooper's IPA. I used the Cooper's BE2, Safale S04 yeast and put in a Morgans hop bag.
OG was 1040 when I mixed everything on 6th of June.
After two days it was bubbling away nicely but then we had some rain here in Brisbane and the temperature dropped rapidly afterwards (down to about 14 degrees in the fermenter). On the 9th or 10th I moved it inside and it's been at a pretty consistent 18 degrees since then.
The bubbling never truly got cranking again though. It's now bubbling once every 45-50secs or so.
On the 12th SG was 1018
On the 14th SG was 1015
and today, the 15th it's 1015.
So if the SG is 1015 tomorrow, will it be safe to bottle even with such a high FG?
Also, with high FG's is it wise to less sugar when priming the bottles?
Thank you,
M
:beer: