Fermentation going like the clappers, help..

[GingerBalls]

Hello, relative newbie here - using liquid yeast for the first time OG 1060, after pitching on Friday evening (1 sachet, no starter). Fermentation evident on Sunday morning, just checked the gravity (6pm Monday) and it's 1022. We are supposed to be dry hopping at day 4 but clearly at this rate it will be getting close to the final gravity of 1014 or below by morning.
We have a conical fermenter and have been at 18 deg C.
Can anyone suggest the way forward please?

Should we pull out of the FV tomorrow morning and dry hop in the corny?
Or get the temp down to say 10 deg C now to slow things down and see about dry hopping in the FV?

Advise would be appreciated...

 

[dan125]

Its most common to dry hop after fermentation is finished, to prevent the precious hop aromas being vented off with the CO2. So unless its meant to be a 'bio-transformation' dry hop addition and you've got a 2nd dry hop addition to come, then just wait until fermentation is finished and add them then.
Is there any reason why the recipe calls for them being added at day 4?

 

[GingerBalls]

I don't know mate, it just says "Dry Hop 4 days into fermentation for 1 week".
When you say "wait until fermentation is finished" if I leave as is it will go beyond the 1014 target. My concern is mostly that problem, so wondering how best to deal with the next 24 hours. This one from the sip I had will be my best to date so don't want to screw up. My last 2 were pap, now bought myself a water filter...

 

[dan125]

Just because its fermenting vigorously doesn't mean it will go to a lower final gravity, its just gonna get there quicker - you've still got the same amount of fermentable sugar in the beer.
It seems a bit odd for a recipe to specify what day to dry hop as fermentation could go quite differently from batch to batch and brewer to brewer.
How big is the batch and how much yeast did you add? What's the recipe?

EDIT - you already said how much yeast you added might just be teh liquid yeast strain you're using is growing a bigger krausen than the dried yeast you used before

 

[terrym]

Just like @dan125 has said wait until the SG has bottomed out and then add your hops. If you dry hop too soon you drive off all the aromatic oils you are trying to infuse into your beer. It doesn't really matter when this happens.

 

[GingerBalls]

The kit is a bought in Craftbrews Mosaic IPA using white labs WLP013 London yeast.
I'm confused with regards to the final gravity, if I leave it to ferment out then surely it will end up below the intended FG of 1014. Is it not up to me to ensure that doesn't happen by cold crashing or whatever? Cheers for assistance so far..

 

[Harbey]

The FG will be whatever the FG is once it's finished fermenting. That might be 1.014 or it might be lower (or higher). There's not a lot you can do to stop it. Worst case scenario is you end up with a stronger, drier beer than you thought.

Was it definitely dry hop AFTER 4 days and not 4 days of dry hopping?

 

[GingerBalls]

Just double checked, its definitely 4 days into fermentation.

 

[dan125]

The kit is a bought in Craftbrews Mosaic IPA using white labs WLP013 London yeast.
I'm confused with regards to the final gravity, if I leave it to ferment out then surely it will end up below the intended FG of 1014. Is it not up to me to ensure that doesn't happen by cold crashing or whatever? Cheers for assistance so far..

You can control the FG to a certain extent with your mash temp and yeast choice, but once its going it'll be what it'll be, like Harbey says.. If you cold crash before its finished it'll most likely start fermenting again (albeit slowly) when you get it up to serving temps in your corny. You also risk getiing off flavours but not letting the yeast finish its job.

 

[terrym]

Homebrewing is almost as much an art form as it is a science. There are many things that can affect how a brew progresses. Its not production line where everything is controlled. So although homebrew kit instructions are necessary for the uninitiated they should be used with discretion. Unfortunately the discretion bit comes with experience. So you have a choice. Follow the suggestions of Forum members who have some of that experience or follow the kit instructions to the letter and learn from your own experience. In many ways both are equally important

 

[Brew Dad]

The kit is a bought in Craftbrews Mosaic IPA using white labs WLP013 London yeast.
I'm confused with regards to the final gravity, if I leave it to ferment out then surely it will end up below the intended FG of 1014. Is it not up to me to ensure that doesn't happen by cold crashing or whatever? Cheers for assistance so far..

According to the White Labs web site, the attenuation for WLP013 is 67-75%, so it is not likely you will get an FG much below 1014, which would be 76%. I would just follow the kit instructions, and toss the hops in on day 4.

 

[dan125]

According to the whitelabd website WLP013 attenuates 67%-75%, so with an OG of 1.060 you're likely to end up with an FG somewhere between 1.019 and 1.014, although I wouldn't be surprised if it goes a liitle bit lower, depending on your mash temp (if it was an all grain kit - can't seem to find it on google)

 

[dan125]

According to the White Labs web site, the attenuation for WLP013 is 67-75%, so it is not likely you will get an FG much below 1014, which would be 76%. I would just follow the kit instructions, and toss the hops in on day 4.

must have been typing while you were posting - great minds and all that

 

[Brew Dad]

must have been typing while you were posting - great minds and all that

:thumba:

 

[GingerBalls]

Well by the letter tomorrow is day 4 - even if there wasn't much action on day 1. Thanks all for your input. Learning is all part of the fun!