Long fermentation

[Zackcavalier]

I am brewing an iipa that had a starting gravity of 1.073. I am supposed to dry hop at day 14...but it is still bubbling away. I am gonna check the gravity today, but before I do that, I am curious if waiting for the bubbling to quit prior to my hop addition will cause any ill effect. I mean, no sense dry hopping and blowing all the volatiles out through the airlock...right?

 

[Johnnyhitch1]

The airlock is NOT a sign of fermentation (where has revvy been!?)

Check gravity over 3 days to make sure its stable.
Temperture and movement variences will shift co2 out of suspension after fermentation is finished.

 

[MarcusKillion]

If it is still bubbling away then do not open it . Leave it in several weeks so you know it is done then dry hop it .
Edit : of course check FG before dry hopping

 

[jjmeyers]

I have a Russian Imperial Stout in these secondary for 1 week after fermenting for 2 weeks. I have no activity in my airlock and my FG is at 1.025. The OG was a bit high between 1.01 and 1.015.

Should I re-pitch or give it time?

By my calc my abv sit a out 3% less than half what it should be.

 

[Zackcavalier]

I do realize that the airlock is, by no means, a quantitative measure, but in an otherwise airtight system, should be a fairly reliable qualitative measure. The fermentation took off with 2 hrs of yeast pitch, and has steadily proceeded for the last 14 days. Airlock has slowed from 3 sec/bubble to now about 27sec/bubble. I am getting my stuff to take a grav reading now.

 

[Zackcavalier]

Ok. I am 1.022. Right where I thought it would be after 1 week. I am an idiot...because it has only been 1 week and not two. I guess that is what having a baby 5 days after brew day will do...scramble your brain. The sample I took tasted wonderful...Maybe beyond wonderful. I am going to call this brew "birthday boy" because I had a son whilst it was working.

 

[MarcusKillion]

I have a had several take 2 1/2 weeks to stop completely bubbling .

Now JJMeyers ; was your OG a typo 1.015 ?

 

[jjmeyers]

I have a had several take 2 1/2 weeks to stop completely bubbling . Now JJMeyers ; was your OG a typo 1.015 ?

. No, it was between 1.01 and 1.015. I don't know if my measurement was very good but it was close to what the recipe calls for. It was pretty much done bubbling.

 

[Zackcavalier]

I have a Russian Imperial Stout in these secondary for 1 week after fermenting for 2 weeks. I have no activity in my airlock and my FG is at 1.025. The OG was a bit high between 1.01 and 1.015.

Should I re-pitch or give it time?

By my calc my abv sit a out 3% less than half what it should be.

You had to mean 1.105, right? That is high but maybe not insane for a imperial stout.

 

[Zackcavalier]

1.015 is like an ending gravity...or am I nuts? For that matter, it shouldn't rise upon fermentation

 

[jjmeyers]

No the 1.010 to 1.015 was about were it was. My measuring ability may not be that great. I just took a gravity and I got 1.025 at 64 degrees. Do I need to pitch it again or just wait.

 

[MarcusKillion]

I think that is what he meant which would explain 1.025 FG and nothing wrong with that I think .

 

[jjmeyers]

May be I a reading the hydrometer wrong

 

[MarcusKillion]

. No, it was between 1.01 and 1.015. I don't know if my measurement was very good but it was close to what the recipe calls for. It was pretty much done bubbling.

you are thinking wrong I think . 1.010 is a final gravity and is lower than the 1.025 you have for FG .
1.110 to 1.115 is probably it . In which case 1.025 is good I think