HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Will it ever stop?
Reply
 
LinkBack Thread Tools
Old 01-22-2011, 12:29 AM   #1
millsware
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Pittsburgh
Posts: 210
Liked 12 Times on 7 Posts

Default Will it ever stop?

I brewed a saison two weeks ago. My initial gravity was 1.045 and I added a pound of sugar after three days, which should have taken the gravity to about 1.054ish. As expected, the yeast woke back up for a day or two, and then seemed to settle down. Well, last night I noticed a bubble in my airlock and checked the gravity. A few days ago it was 1.010, and now it's at 1.006. This is going to be a dry beer. That's an apparent attenuation of 88%!

__________________
millsware is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2011, 12:30 AM   #2
Ace_Club
Legendary Influential Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ace_Club's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Chicago, IL
Posts: 37,996
Liked 1701 Times on 1609 Posts
Likes Given: 52826

Default

What yeast are you using? You can look up the strain's attenuation to get a feel for how far it will ferment out. Just be patient and let them do their thing.

__________________
Arguing on the internet is like running in the Special Olympics, even if you win you're still retarded.

My internet friends were making fun of my kegdolly and I took it out on Gary. - Ginger
Ace_Club is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2011, 12:31 AM   #3
kbuzz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Pittsburgh, PA
Posts: 457
Liked 9 Times on 9 Posts

Default

Wow, no kidding. What were you expecting as a FG?

__________________
Primary: Sour Brown, RIP Stout
Secondary:
Kegged: Pumpkin Stout
Bottled:
Future Brews: a gluten-free beer for my mother-in-law, barleywine
kbuzz is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2011, 01:13 AM   #4
storunner13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Minneapolis, Minnesota
Posts: 527
Liked 6 Times on 6 Posts

Default

That sounds like a delicious Saison! 88% attenuation for the win! I'm not too surprised with a pound of sugar added. Hopefully you're a fan of dry beers...otherwise, feel free to send me what you don't want.

__________________
storunner13 is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2011, 04:24 AM   #5
millsware
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Pittsburgh
Posts: 210
Liked 12 Times on 7 Posts

Default

Quote:
Originally Posted by Ace_Club View Post
What yeast are you using? You can look up the strain's attenuation to get a feel for how far it will ferment out. Just be patient and let them do their thing.
I used recultured yeast from a commercial beer, so I have no way to look up the specs.
__________________
millsware is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2011, 04:26 AM   #6
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,575
Liked 527 Times on 422 Posts
Likes Given: 21

Default

Which beer?

__________________
ChshreCat 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
how do I stop fermentation? Satori Fermentation & Yeast 13 09-05-2010 02:12 AM
When Will it Stop? dgrizzly Fermentation & Yeast 10 07-26-2010 12:42 PM
Bubbling will not stop. lurker18 Fermentation & Yeast 2 10-05-2009 03:10 PM
My IPA wont stop oldschool Fermentation & Yeast 9 09-23-2009 12:36 AM
how to stop fermentation? sipNswirl Fermentation & Yeast 7 09-11-2009 01:33 AM



Newest Threads

LATEST SPONSOR DEALS