The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Cause for concern?

Reply
 
LinkBack Thread Tools
Old 06-01-2011, 10:57 PM   #1
robaincltnc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Charlotte, NC
Posts: 50
Default Cause for concern?

Hello fellow hop heads I have a queary for you.

I brewed a simple sweet stout this weekend.

6/27 brewed
6/28 pitched yeast (around 80deg)

It bubbled along for a couple days then settled.

I checked gravity today and it was 1.024. The OG was 1.054. The beer is supposed to be around 4.5% but I am only at 4%. There is no sign of active fermentation going on now. Is it possible that the gravity will come on down or did my yeast stall? Anything I can do?

Thanks for the help!

__________________

Brew420 Brewing
Charlotte, NC

robaincltnc is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2011, 11:06 PM   #2
frazier
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: illinois
Posts: 1,682
Liked 92 Times on 83 Posts
Likes Given: 6

Default

Quote:
Originally Posted by robaincltnc View Post
Anything I can do?
Yes. Wait.

It's had what, three days? A bit early to push the panic button. Give it another couple of weeks before you check again.
__________________

~
"Anything worth doing, is worth doing slowly." ~~ Mae West

frazier is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2011, 11:09 PM   #3
BryceL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Yorba Linda, CA
Posts: 872
Liked 31 Times on 24 Posts

Default

I think you will be fine, its only been a few days. Fermentation can still be taking place even though you can't see any activity. I'd say let it sit another two weeks in primary. If your still concerned you could always bump the temperature a bit toward the end of fermentation to make sure your yeast stay active.

__________________
BryceL is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2011, 11:10 PM   #4
edb23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Pittsburgh
Posts: 467
Liked 15 Times on 9 Posts
Likes Given: 1

Default

don't even look at that gravity for at least two weeks, the yeast has got it covered i promise

__________________

it is the drink of men who think
and feel no fear nor fetter
who do not drink to senseless sink
but drink to think the better

edb23 is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2011, 11:13 PM   #5
Reno_eNVy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Reno_eNVy's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 6,118
Liked 186 Times on 157 Posts
Likes Given: 58

Default

In homebrewing, time is your best tool. Wait a little bit before you start to fix something that isn't broken. As the galaxies best-selling book boldly states on it's cover: "Don't Panic"

And, as the old homebrew saying goes: RDWHAHB!






Also, don't listen to your airlock. It's lying to you and probably plans to steal your good silverware and kick your dog while you sleep.

__________________
Primary: Cascadian Dark Ale

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
Reno_eNVy is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2011, 11:20 PM   #6
robaincltnc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Charlotte, NC
Posts: 50
Default

10/4 I'll just sit back and enjoy my other kegged nectar of the gods. Thanks! On another good note...just found out primary will fit in my wine cooler! Screw the wine! Woo hoo. Now I can make sure my ferment temps are correct.

__________________

Brew420 Brewing
Charlotte, NC

robaincltnc is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 12:34 AM   #7
Reno_eNVy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Reno_eNVy's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 6,118
Liked 186 Times on 157 Posts
Likes Given: 58

Default

Wow, impressive. I haven't seen a wine fridge that fits carboys or buckets (though I haven't looked hard.) And here I am converting a chest freezer to a fermentation chamber like a chump

__________________
Primary: Cascadian Dark Ale

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
Reno_eNVy is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 12:53 AM   #8
schoellhorn82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: St. Louis, MO
Posts: 124
Liked 2 Times on 2 Posts

Default

Did you add lactose? Ive heard that yeast dont do a great job fermenting milk sugars. In all my sweet stouts i add lactoseand the FG iwinds up in the low 20s and they turn out with the perfect balance of sweetness and bitterness. You'd think that a bit higher finishing would be a good thing on a sweet stout, right?

__________________
schoellhorn82 is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 01:07 AM   #9
robaincltnc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Charlotte, NC
Posts: 50
Default

Quote:
Originally Posted by schoellhorn82 View Post
Did you add lactose? Ive heard that yeast dont do a great job fermenting milk sugars. In all my sweet stouts i add lactoseand the FG iwinds up in the low 20s and they turn out with the perfect balance of sweetness and bitterness. You'd think that a bit higher finishing would be a good thing on a sweet stout, right?
Yes, I did add lactose...maybe that is it. I shook up the bucket and placed in wine cooler at 69deg and I'm seeing some bubbling activity. I look forward to trying it one day. Now if I could just get my maibock to age and not taste like white lightening!
__________________

Brew420 Brewing
Charlotte, NC

robaincltnc is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 04:18 PM   #10
schoellhorn82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: St. Louis, MO
Posts: 124
Liked 2 Times on 2 Posts

Default

It will probably drop a few points by letting it sit for a few more weeks but i wouldnt worry about it too much. When you think its done and the gravity has not dropped over a few readings, bottle that bad boy and enjoy! My last sweet stout winded up being at I think about 4% too and it is a crowd favorite for my stout/porter friends.

White Lightning!? I havent had that in any of my lagers. HOw long has it been aging and what primary temps did you use?

__________________
schoellhorn82 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is autolysis in bottle conditioned beers a concern? Butcher General Beer Discussion 6 03-20-2011 04:58 PM