Ok so I have an IPA in the fermentor right now, which has been in there coming on two weeks on Sunday. There is still a decent amount of yeast on top of the beer which hasn’t settled to the bottom yet. Generally I tend to leave the brew in the primary until most of the yeast drops before I transfer, but now I’m beginning to wonder why I do that.
How does the yeast on the surface relate to attenuation? I don’t really like the idea of measuring the gravity frequently as I don’t want to constantly expose the brew to oxygen, although I do realize it’s the only accurate way to assess where it’s at. I pitched a starter with very fresh yeast, and oxygenated with 02, so I know that there was a good and healthy fermentation. My guess is that fermentation is done for the most part, but there is still a lot of yeast on the surface as I mentioned.
Does that in any way mean that the fermentation is still active and I should not transfer? Or is that something I just made up and it has to do more with flocculation and CO2 pushing the yeast up, then how mature the beer is?
Would like to transfer this batch this weekend so I can brew another batch and use the larger carboy. I’m on a time crunch to try and brew a few batches before my wedding in September. I obviously don’t want to rush the brew though if it’s not ready.
And yes I could just get another carboy and my issue would be solved, but I’d rather learn something here, and the soon to be wife would not be pleased if my brewing equipment took up even more space.
Thanks!