Still bubbling

[andyinva]

So I made an IPA, overshot my starting gravity, which came out at 1.084. Pitched WLP001 (from a starter). It's been 20 days and the airlock is still bubbling about every 90 seconds. Gravity readings (3 days in a row) have stabilized at 1.020. Should I go ahead and keg, or let it sit in the primary until all airlock activity stops? It's still fairly cloudy, but seems to be clearing a little each day.

[ApresSkiBrewer]

I would say wait it out brotha. If you can, bump the fermentation temp a couple of degrees and see if you can keep drying it out a bit.

Once you get up to 26-28 days you need to be concerned about getting the beer off of your yeast cake... at that point you might want to rack to a secondary if there is still significant airlock activity (and if it hasn't cleared up entirely), or just keg it up.

How do your samples taste? clean? sweet? just right? infected? I might base my move off of the samples taste at this point as well, because you're at approx. 75-76% ADF, which is decent (but definitely not maxing the potential) for wlp001.

[andyinva]

It's a little sweet, a little yeasty, and somewhat phenolic. But it's definitely drinkable.

[ApresSkiBrewer]

I'd try to see if you can squeeze a few more points outta it. Let 'er rip.

[Bugeater]

You are at 74% attenuation so you are close. You may want to kick the temperature up to 70 degrees for a few days to see if it drops any more. If you start getting too worried about leaving it on the yeast for over a month, go ahead and rack it to a keg. Give it just enough gas to seal the lid, but leave the keg at room temperature for a week or so. This week at room temperature is also the perfect time to do your dry hopping if you go by the info in last Sunday's show.

Wayne

[dunleav1]

What was the grain bill?
I usually get 77% attenuation on my IPA, pale ales made from 2 row.

I'd raise the temp to 72 and shake the carboy to see if you could squeeze a bit more out of it.

Unless you like it now.

[andyinva]

Thanks for the advice, guys. I've bumped the temp up a few degrees, will give it a light swirl and let you know what happens. Clink a glass to all the helpful homebrewers.