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Old 07-11-2005, 12:53 PM   #1
Emian
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Default Did I kill the Bubble?

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

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Old 07-11-2005, 02:10 PM   #2
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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?

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Old 07-12-2005, 12:02 AM   #3
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Your yeast doesn't like all that alcohol. You can add some high gravity yeast if you want to get the abv even higher.

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Old 07-12-2005, 03:51 AM   #4
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Quote:
Originally Posted by bikebryan
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?
Yes, it's decent - I'm not bummed out about it - I was just surprised that racking it stopped it so quickly.
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Old 07-12-2005, 04:14 AM   #5
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Quote:
Originally Posted by Emian
Yes, it's decent - I'm not bummed out about it - I was just surprised that racking it stopped it so quickly.
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.
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Old 07-12-2005, 09:54 PM   #6
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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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Old 07-12-2005, 10:05 PM   #7
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Emian, Im curious what yeast you used, thanks.

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Old 07-12-2005, 10:23 PM   #8
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Quote:
Originally Posted by heLLbent
Emian, Im curious what yeast you used, thanks.
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
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Old 07-13-2005, 04:29 AM   #9
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Quote:
Originally Posted by Sam75
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?
It was an extract recipe.
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Old 07-13-2005, 04:31 AM   #10
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Quote:
Originally Posted by heLLbent
Emian, Im curious what yeast you used, thanks.
I used a Burton Ale Yeast and started it for 20 hours before pitching.

Ian
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