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- Apr 7, 2021
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So I have an English IPA that's parked around 1.018 and I was shooting for 1.015-16. The yeast is done and I do not think that it's stuck. During the boil my controller crapped out and I had a super aggressive boil combined with a mash temp around 154 deg. I'm guessing the temp and boil just produced a less fermentable wort. Currently I have it spunding @ 10 psi at 72 deg so it has a little fizz and tastes decent. I'm trying to decide weather or not to crash and clear or add a touch of amylase with hopes of getting closer to my FG without going below... but I've never used amylase. Oh, it's also solidly hoppy at 80 IBUs plus some dry hops. Thoughts, insights, pearls of wisdom or anecdotal stories would be greatly appreciated. Many thanks!
https://www.brewersfriend.com/homebrew/recipe/view/1324579/ipa-bkg-bomb
https://www.brewersfriend.com/homebrew/recipe/view/1324579/ipa-bkg-bomb
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