Secondary question

[BarefootLion]

Take a sample, let it warm up a couple of days(basically a forced fermentation) and see if something nasty grows Or assume its safe do a D rest, let it sit warmer a few days.
Did you dry hop yet?

[siwelwerd]

I'm making an IPA with WLP001 California Ale, kept fermentation between 68 and 71 and racked it after 7 days.

That may have been too soon with such a big beer.

My intention was to rack and cut off the yeast before the FG got too low since my last couple of beers were lacking in body, so the hope was cutting it off at 1.020 would leave some sugar to make a body.

A better solution for next time would be to mash at a higher temperature, or adjust the recipe.

[Whitebeard_Brewer]

I'm making an IPA with WLP001 California Ale, kept fermentation between 68 and 71 and racked it after 7 days.

That may have been too soon with such a big beer.

My intention was to rack and cut off the yeast before the FG got too low since my last couple of beers were lacking in body, so the hope was cutting it off at 1.020 would leave some sugar to make a body.

A better solution for next time would be to mash at a higher temperature, or adjust the recipe.

^^^ What Siwelwerd said....about the body, and, let the yeast do what they are supposed to do, and clean up after themselves, don't try and "force" them to do anything.

[sts]

^^^ What Siwelwerd said....about the body, and, let the yeast do what they are supposed to do, and clean up after themselves, don't try and "force" them to do anything.

A better solution for next time would be to mash at a higher temperature, or adjust the recipe.

Great advice guys, I really appreciate it.

Take a sample, let it warm up a couple of days(basically a forced fermentation) and see if something nasty grows Or assume its safe do a D rest, let it sit warmer a few days.
Did you dry hop yet?

Hops went in the day before the flavor came out. They came from the LHBS and were stored in my fridge for about a week prior to use. I haven't been able to find anything that says Pediococcus damnosus can or can't live on hops, is that a possibility?

[sts]

If the yeast left do not clean it up, you can pitch an active starter at high krausen.

It worked! Snatched back from the brink of death. Thanks for all your help guys, I really appreciate it!

[siwelwerd]

Great! You almost certainly just racked too soon. In the future try and give it closer to two full weeks, or just skip the secondary alltogether.

I haven't been able to find anything that says Pediococcus damnosus can or can't live on hops, is that a possibility?

In general bacteria dislike hops even more than yeast. Don't worry about just tossing those hops right in. Also, they will last better stored in the freezer, rather than your fridge.

[BarefootLion]

BTW Pedio is resistant to hops, lacto doesn't like it. Whether it will live on hops, I doubt.

[noremorse1]

Great! You almost certainly just racked too soon. In the future try and give it closer to two full weeks, or just skip the secondary alltogether.

I haven't been able to find anything that says Pediococcus damnosus can or can't live on hops, is that a possibility?

In general bacteria dislike hops even more than yeast. Don't worry about just tossing those hops right in. Also, they will last better stored in the freezer, rather than your fridge.

Agreed. For your average IPA that includes a dry hop in the recipe I would forgo the secondary, wait 10-14 days after you have pitched your years and dry hop. Rack a week or so later. Total of 17-21 days in the carboy and about 7 days of that dry hopped. Of course this is all dependent on how your fermentation is going. Bigger beers will take longer.