IPA-Secondary-Gravity-Foam in airlock!

[BucksBrew]

Well, I transferred my IPA from the primary to the secondary. I dry hopped. I filled to the neck with tap water, 2 qts.. I put back under sink to finish.

I thought I would check the gravity while I was racking. My SG was 1.056, my gravity now is 1.016! It is still fermenting away!!! It's been in the primary since 5-12, I think it may have another 5-14 days in the secondary! My estimated FG at 75% attenuation is 1.014! This IPA may have a serious kick when it finishes!

My krausen cruised up on and out of my airlock 30 minutes into it's new house! So I put a bung with siphon hose into a glass milk jug half full in case I get alot of foam. I just hope it doesn't clog and blow out the bung or hose. I'm trying to keep the hose positioned so it drains well.

Just thought I'd share this info and anyone with gravity thoughts, throw them at me. I think it may drop close to 1.01 or 1.02! I don't know, help....Thanks

[paul84043]

That's interesting that it would take off again in the secondary, you must have had some active yeast and a fair amount of fermentables left in suspension, as I have a hard time thinking that there enough stuff in the hops to kick off the ferment again.
Your gravities look fantastic, after it dies down, I would definitely wait another week and take a gravity reading again..

I have an IPA coming in the mail on Tuesday I think. I'm really looking forward to putting it all together.

[BucksBrew]

I have that Tess & Mark Clone Book. They have the Sierra Nevada recipe in there with the SG and FG. I am almost dead on with these numbers! Satisfaction feels so good after so many mistakes from lack of understanding and knowledge.

I'm thinking it could still go down! It is an IPA and did have 8 lbs. of malt plus 1lb of speciality grains too! I'm thinking it is gonna be good!

[blzrfn]

I had the same thing happen on an ESB recipe. I racked after 10 days in the primary, only to have it foam over after dry hopping. It has been about 5 days since and the airlock is still going wild. I probably racked too early, but I'm sure it will be fine.

[Tweek]

I read in byo once that sometimes oxygen can get stuck in your hops and when you add them to your fermenter they can cause foaming. This is a possibility as well.

[S.F.B.]

I've had batches that started up after transferring to the secondary. No worries.

[paul84043]

I did a raspberry wheat that's now in the secondary, it sat in the primary for 5 days, and the kreusen had risen and fallen...I added the 44 OZ. of raspberry puree and within 4 hours had blown the airlock off...of course that's due to the addition of fermentable sugars. But the additon of oxygen will trigger a multiplying frenzy as well...

[iowabrewer]

I have not had luck with dry hopping anything. 3 batches that I have dry hopped in the last year have produced over carbonated beer. I bottle and don't keg (yet) Almost looks infectedwhen I open a bottle, but is just foamy. Tweek is right in that there is a chemical reaction with very active yeast, hops, and formation of O2 from that. My suggestion, don't do it. I'ts a lot less hassle not to dry hop.

Prost