Yep. Your primary fermentation is essentially a starter for your secondary fermentation. You want some yeast growth, so I would target the 1.060 first gravity.
Mylo
"Life is too short to bottle homebrew." - Me
"HEINEKEN? Fuck that shit! Pabst Blue Ribbon!!!" - Dennis Hopper, in Blue Velvet
so...... this beer tastes like shit. huge acidilaldihyde (sp) apple-ey cidery taste. john palmer logic says to lager it out. anyone had this problem before?
i crashed it after 2 weeks but there is still a ton of yeast in suspension (1388 takes fooooorever) would warming it up help? im not going to dump this out yet
It sounds like the yeast is definitely not done fermenting yet. Acetaldehyde is reabsorbed towards the end of fermentation. You still have yeast in suspension that is doing the work. And it's only been 2 weeks?
I think you want to warm this back up, chill on it for another 2 weeks and if you still have the flavors, then think about pitching more yeast to clean up the acetaldehyde. You probably crashed it out too early.
