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No idea what DEETS meant. Keep in mind there are people with other mother tongues than English reading the site.
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Cleber Goncalves
Cleber Goncalves
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I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

DEETSDETAILS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of 001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and havent had a problem keeping it close to that in the past.

QUESTION: It's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this? has anyone had experience with this

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

DEETS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of 001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and havent had a problem keeping it close to that in the past.

QUESTION: It's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this? has anyone had experience with this

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

DETAILS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of 001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and havent had a problem keeping it close to that in the past.

QUESTION: It's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this? has anyone had experience with this

Rollback to Revision 1
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Ryan Shdo
Ryan Shdo
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I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

I builtDEETS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of WLP001001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and haven'thavent had a problem keeping it close to that in the past.

It'sQUESTION: It's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this? has anyone had experience with this

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

I built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of WLP001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and haven't had a problem keeping it close to that in the past.

It's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this?

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

DEETS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of 001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and havent had a problem keeping it close to that in the past.

QUESTION: It's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this? has anyone had experience with this

Cleaned up english, removed "deets" (too informal) and "Question" (obvious) headings, sentence fragments. Qualified "001" as "WLP001".
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jsled
jsled
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I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

DEETS: BuiltI built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of 001WLP001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and haventhaven't had a problem keeping it close to that in the past.

QUESTION: It'sIt's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this? has anyone had experience with this

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

DEETS: Built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of 001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and havent had a problem keeping it close to that in the past.

QUESTION: It's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this? has anyone had experience with this

I brewed an IPA intended to blow my hop socks off and missed my target OG by 20 points.

I built this recipe in BeerSmith with an intended OG of 1.070 and IBU projected at 156. I pitched a 1000 ml starter of WLP001 right at the peak of action and my 4+ gallons are fermenting to the point my fermentation chamber cant stop it from climbing above 71, I like to ferment my IPA at 64 and haven't had a problem keeping it close to that in the past.

It's been 3 days and the temp looks like it has peaked, if I brew a one gallon batch and top it off at this point will the yeast still be able to clean up the warm fermentation flavors? Is there something else I should be concerned about when trying this?

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Ryan Shdo
Ryan Shdo
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