If the beer finishes fermenting in 3-4 days are you guys keeping it in the primary for a whole two weeks?
I used WLP007 Dry English Ale Yeast; it’s clean and finishes fast at 68F. Original gravity = 1.075 final gravity = 1.114 it’s a Black IPA.
Don’t be in a rush, give it more time. At least another week. May not be necessary, but it can’t hurt & may help.
Typically, for an ale, I’ll let it reach FG (3-5 days), give it another 3-5 days at fermentation temp to clean up, then cold crash another 3-5 days. So 10-14 days total in the fermenter. I think if you taste it now, and again in a few days, you’ll find a big difference in flavor.
[quote]Original gravity = 1.075 final gravity = 1.114
[/quote]
I suspect you meant 1.014
Yeah, leave it for another week.
If you get the same gravity reading for 3 days In a row, then fermentation is over. You want to rack it to secondary so that it does not sit on the trub in primary for longer than needed.
Actually, yeast will absorb some off flavors like diacetyl and acetylaldehyde if the beer is left on the yeast for a week more. Yeast autolysis is not a concern in homebrewing for several more weeks. It’s a much bigger problem in commercial scale fermenters.
Ah, well I work at a brewery and take the gravs every day, so that explains why we move so fast to crash and fine the tanks when I see the gravity final out
I think its the pressure of having so much liquid on top that speeds autolysis. Better process control can help by not creating the flavors that need to be cleaned too.
Best way to tell if its time to rack: Taste it!
Is this really a 3 yr old thread? Somebody must be snowed in and bored…
I just finished going through every single article in the Yeast and Fermentation section and learned a hell of a lot.
Please summarize your findings for us. 