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Old 12-12-2010, 11:13 AM   #1
tone091
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Default Altbier Fermentation Finished?

I have a 5 gallon batch of altbier I brewed on Wed Dec 8th and pitched Wyeast 1007. The air lock went crazy for the first few days, now I have nothing. The temp on the therm strip on the bucket says 68-70 degrees. Should I be worried that the yeast has stalled?

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Old 12-12-2010, 11:49 AM   #2
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No, first you should take a gravity reading and see if it is in the expected FG range. If it isn't, let it keeps going. If it is in the expected range, then wait a couple days and check again to make sure it's done.

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Old 12-12-2010, 12:01 PM   #3
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I'm getting different responses on the final FG, what do you think I should be looking for?

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Old 12-12-2010, 12:10 PM   #4
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To know that fermentation is done, you'd be looking for constant gravity readings over 2 or 3 days. If they are differing (i.e., getting lower) then it is still fermenting. If they are getting higher, you need a new hydrometer.

Also, since you are fermenting in a bucket, know that they aren't 100% sealed. You may get some bypass of fermentation gases which would result in your airlock showing premature reduced activity.

In the end, RDWHAHB.

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Old 12-12-2010, 05:28 PM   #5
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Don't worry, you had lots of activity at the start, you also fermented high, I would suspect it is just about doen. Check the gravity. Generally the gravity should end up around 25% of the start gravity (or lower). So for a 1.060, you would be looking for something around 1.015 or lower. The actual FG is dependent on many things including yeast strain, mash temp, sugars/adjuncts used, etc, so it could end up higher than I note above.

Even if it is at FG, I would still leave it where it is for at least 2 weeks.

I had one go from 1.056 to 1.010 in 28 hours earlier this week. It will probably stay in the fermenter for about 4 weeks.

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Old 12-12-2010, 09:16 PM   #6
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Thats almost exactly what mine did. It is about 1.011 or so now, it started about 1.058 or 1.059. Thanks, thats the kind of info I was hoping somebody could give me.

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Don't worry, you had lots of activity at the start, you also fermented high, I would suspect it is just about doen. Check the gravity. Generally the gravity should end up around 25% of the start gravity (or lower). So for a 1.060, you would be looking for something around 1.015 or lower. The actual FG is dependent on many things including yeast strain, mash temp, sugars/adjuncts used, etc, so it could end up higher than I note above.

Even if it is at FG, I would still leave it where it is for at least 2 weeks.

I had one go from 1.056 to 1.010 in 28 hours earlier this week. It will probably stay in the fermenter for about 4 weeks.
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