Beer Forum

So I brewed the BCS IPA recipe two weeks ago. Everything went well, hit all numbers, etc. Repitched WLP 001 from a BCS APA that just finished at 1010 FG. The APA tastes great. The IPA fermented at 67 for 14 days. I took an FG reading before kegging and got 1032!! WTF? And to make matters worse, when I harvested the yeast to repitch again, it started up in the flask I transferred it to. What should I do? Since the yeast is active again, should I pitch it back in and see what happens? The IPA tasted great, oddly not as malty sweet as one would expect from an FG of 1032. Bear in mind that I cant just go to the LHBS until monday when they reopen. Any thoughts?

Just an update:

After seeing that the yeast was still going in the flask, I decided that it couldn't hurt to let it ferment out a la a starter, maybe increase cell count a bit, and pitch it back in to finish out. Within an hour, the whole batch took off again and the airlock is percolating nicely. We'll see if it completely ferments or if it dries it too much.

Sounds like your yeast just needed a touch more O2... don't worry, it won't over attenuate.