Emian

Recipes 

I had a "big" IPA brewing - my first "big" beer. I was fermenting away just nicely with a bubble every 10 seconds or so. There was a tremendous amount of sediment in the carboil. I racked it yesterday after 7 days in the primary fermenter.

Now the fermentation seems entirely dead. It seems to have bottomed out at 1.030 (started at 1.082) and doesn't seem to be fermenting any more.

Usually my beers continue to ferment in the second fermenter for several days. Did I rack this too early? I was expecting this to go to 1.020

Ian

bikebryan

Recipes 

If I did my math right, you got about 75% attenuation during Primary - were you expecting more than that from you Yeast strain? That's well over 6%, approaching 7% ABV. That's pretty decent, don't you think?

Kephren

Recipes 

Your yeast doesn't like all that alcohol. You can add some high gravity yeast if you want to get the abv even higher.

__________________
The best way to store malt is to combine it with water, hops and yeast... -Charlie Papazian

Emian

Recipes 

Yes, it's decent - I'm not bummed out about it - I was just surprised that racking it stopped it so quickly.

Kephren

Recipes 

Racking didn't stop it. At the end of fermentation, the dissolved CO2 is just escaping, creating the airlock bubbles (as opposed to active fermentation). Racking just gets all that CO2 all at once.... so, no more bubbles. Racking won't affect fermentation. There is still plenty of yeast left to finish off any fermentables that are still left. Sounds to me like your fermentation went perfect.

__________________
The best way to store malt is to combine it with water, hops and yeast... -Charlie Papazian

SwAMi75

Recipes 

1.030 is too high to bottle....if it doesn't keep fermenting, I'd pitch more yeast and get the gravity down farther. Big beers generally take longer to ferment out. Look for a strain that can handle upwards of 10% alcohol.

Was this extract, or all grain?

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May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long

heLLbent

Recipes 

Emian, Im curious what yeast you used, thanks.

Dark_Ale

Recipes 

For your next Big Beer Try getting allot of air in your wort prior to pitching your yeast. I really try to introduce allot of air into anything I am making over 1.060. Your wort will hold more air if its a little colder prior to pitching, and try a starter, a bigger pitch of yeast might help some, dont forget yeast nutrient in the primary, I always put a little bit in the secondary as well this might help too, Good Luck

Emian

Recipes 

It was an extract recipe.

Emian

Recipes 

I used a Burton Ale Yeast and started it for 20 hours before pitching.

Ian