I have a Scottish Ale in primary now since 2/6/16. OG was 1.072, and it is now down to just under 1.020. Last weekend, it was at 1.022, so I'm not sure that fermentation is completely finished. Because the specific gravity continues to drop, this isn't a stuck gravity.
Normally, I don't bother with secondary fermenters, and rack straight to the keg after two weeks. But in this case, I think I'm going to need to wait at least another week. I don't know that the gravity is going to fall too much farther, as I was aiming for a fairly sweet finish.
Is there some point at which I need to rack this to another vessel to get it off the trub?
My recipe is as follows.
2-row - 9 lbs
Crystal 80 - 2 lbs
Munich 10L - 1 lb
Smoked malt - 0.5 lbs
Roast Barley - 2 oz
UK Golding 5.9% - 1 oz 1.5 hours boil
Tettnant 6.0% - 1 oz 20 minute boil
Mash temp 155
Roasted barley added at vorlauf, as I didn't want any burnt flavors, but did want some of the color.
Boil time 1.5 hours.
Pitched a 2 qt starter of White Labs British Ale Yeast at high Kraeusen.
Thanks for any suggestions.
Normally, I don't bother with secondary fermenters, and rack straight to the keg after two weeks. But in this case, I think I'm going to need to wait at least another week. I don't know that the gravity is going to fall too much farther, as I was aiming for a fairly sweet finish.
Is there some point at which I need to rack this to another vessel to get it off the trub?
My recipe is as follows.
2-row - 9 lbs
Crystal 80 - 2 lbs
Munich 10L - 1 lb
Smoked malt - 0.5 lbs
Roast Barley - 2 oz
UK Golding 5.9% - 1 oz 1.5 hours boil
Tettnant 6.0% - 1 oz 20 minute boil
Mash temp 155
Roasted barley added at vorlauf, as I didn't want any burnt flavors, but did want some of the color.
Boil time 1.5 hours.
Pitched a 2 qt starter of White Labs British Ale Yeast at high Kraeusen.
Thanks for any suggestions.