HELP ! MJ juicy IPA

[JeffDragon7]

I’ve had a MJ juicy IPA brewing for 14 days, went to check gravity to test if ok to bottle, the Krausen was still floating on the top, which I’ve never had before.
the weathers been hot the last week and the temp scale on the bucket says 26c. It dosent smell off so I’ve siphoned it into a clean bucket and added finings as it’s very soupy even after 14 days. FG is 10.11 using calculator to adjust for temperatur.
is it worth bottling it or has it turned due to heat, as I said dosent smell bad .

 

[Agentgonzo]

Sometimes you still get little bits of yeast that continue to float. Especially when it's warmer.

If the beer tastes good, then it's fine!

If you can chill it, it'll probably clear better before bottling, but if not then just go ahead and bottle of anyway. It'll clear eventually.

You've opened it. So the race against oxygen had begun. Don't wait too much before bottling it

 

[JeffDragon7]

Sometimes you still get little bits of yeast that continue to float. Especially when it's warmer.

If the beer tastes good, then it's fine!

If you can chill it, it'll probably clear better before bottling, but if not then just go ahead and bottle of anyway. It'll clear eventually.

You've opened it. So the race against oxygen had begun. Don't wait too much before bottling it

Thanks Agentgonzo

 

[JeffDragon7]

UPDATE still activity from airlock and within 6 hours the lid has domed from the CO2 pressure

 

[Agentgonzo]

Airlock activity can be deceiving. It could be co2 coming out of solution. The only reliable way to check if it is fermenting is to take gravity readings. If it hasn't moved in 2-3 days then it's time to bottle. But given the lid has domed, I would say it's still fermenting, which is a bit surprising after 14 days.

 

[JeffDragon7]

Airlock activity can be deceiving. It could be co2 coming out of solution. The only reliable way to check if it is fermenting is to take gravity readings. If it hasn't moved in 2-3 days then it's time to bottle. But given the lid has domed, I would say it's still fermenting, which is a bit surprising after 14 days.

Surprised me too, SG was 1010 but at 26c i think that’s slightly higher due to temperature. Ill keep close eye on it.
looks like ill suspend brewing for couple months till weather cools down

 

[Agentgonzo]

26 is really hot given the temperature over the last few days... Where do you keep it? If there is somewhere a bit cooler and stable you could kept it? (Stable temperature is more important IMO than absolute temperature).

Mine sits in the utility room, which is relatively stable all year. The last batch I did started at 21, then went up to 24 naturally for the first few days as fermentation kicked in, then dropped back to 22 and stayed there for the rest of the ferment.

I bottled the above batch too early too (other commitments gave me the choice of bottling early or late - I took a risk and bottled early, but it was still turbid and the FG was too high). Oh well, we live and learn (still tastes as it should though)

 

[JeffDragon7]

26 is really hot given the temperature over the last few days... Where do you keep it? If there is somewhere a bit cooler and stable you could kept it? (Stable temperature is more important IMO than absolute temperature).

Mine sits in the utility room, which is relatively stable all year. The last batch I did started at 21, then went up to 24 naturally for the first few days as fermentation kicked in, then dropped back to 22 and stayed there for the rest of the ferment.

I bottled the above batch too early too (other commitments gave me the choice of bottling early or late - I took a risk and bottled early, but it was still turbid and the FG was too high). Oh well, we live and learn (still tastes as it should though)

Our home really holds the heat, its a park home and is so well insulated, beer is in the spare room which is probably the coolest room, living room is typically 2 degrees warmer. Last summer living room got to 36 c during the heatwave