bacchusmj
Well-Known Member
Brewed a pale 13 days ago, 001 yeast from a washed batch. My normal schedule would have me dry-hopping tomorrow but I don't want to mess up what seems to be happy yeast. I haven't taken any gravity readings yet. Should I worry about this or dry-hop away.
1.050 og, all grain, 001 yeast, totally controlled 66 degree ferment. Krausen is still 2 inches think, no signs of active fermentation (no bubbling airlock).
Thoughts?
1.050 og, all grain, 001 yeast, totally controlled 66 degree ferment. Krausen is still 2 inches think, no signs of active fermentation (no bubbling airlock).
Thoughts?