craigcarmichael
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- Nov 13, 2012
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Hi,
I recently made an American Pale Ale and the gravity readings I have been taking over the past few days have left me a little concerned.
The SG was 1.046, which is exactly what BeerSmith said, however the gravity reading over the past 2 days has been at 1.003, and dropped to 1.002 today. There is still a thick Krausen on the top of the wort so im assuming fermentation is still occuring, so how low can it possibly go??
I heard on the Brewing Network that it is possible for the beer to completely ferment out if it has been infected with a wild yeast strain, so i am concerned that this has happened.
Is there anything I can do to stop the fermentation? I was thinking of taking it off the yeast cake by transferring to secondary, would this work or is it completely screwed?
Any help and advice would be appreciated.
I recently made an American Pale Ale and the gravity readings I have been taking over the past few days have left me a little concerned.
The SG was 1.046, which is exactly what BeerSmith said, however the gravity reading over the past 2 days has been at 1.003, and dropped to 1.002 today. There is still a thick Krausen on the top of the wort so im assuming fermentation is still occuring, so how low can it possibly go??
I heard on the Brewing Network that it is possible for the beer to completely ferment out if it has been infected with a wild yeast strain, so i am concerned that this has happened.
Is there anything I can do to stop the fermentation? I was thinking of taking it off the yeast cake by transferring to secondary, would this work or is it completely screwed?
Any help and advice would be appreciated.