Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Will Fermentation Continue After Yeast Has Flocculated?
Reply
 
LinkBack Thread Tools
Old 03-12-2010, 02:11 AM   #1
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 22 Times on 21 Posts

Default Will Fermentation Continue After Yeast Has Flocculated?

I know this is a sign that the vast majority of the yeast are no longer in suspension and are done doing business, but in all of your experiences, have you experienced any significant reduction in final gravity after the yeast has flocculated?

This is just a general question. I personally have not had my beers drop at all after the yeast flocculated and I moved to secondary or let rest in the primary for another week or two.

__________________
permo is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2010, 02:20 AM   #2
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default

maybe a point or two, or if the temps significantly rise more.

__________________
s3n8 is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2010, 01:27 PM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,654
Liked 135 Times on 128 Posts

Default

Rarely in beers, but I've seen it in high-gravity ciders and meads.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2010, 01:31 PM   #4
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 22 Times on 21 Posts

Default

Quote:
Originally Posted by david_42 View Post
Rarely in beers, but I've seen it in high-gravity ciders and meads.
Well, the beer that raised this question is a 1.104 OG belgian quad...at this point every point below where I am currently at ,1.018, is a bonus!
__________________

permo is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 08:22 PM   #5
Tinga
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: MN
Posts: 1,160
Liked 36 Times on 28 Posts
Likes Given: 1

Default

I know this is an older post but there is more to fermentation than yeast eating sugar. so after the yeast have dropped out they are going back and metabolizing their byproducts they produced early in fermentation.

__________________
Tinga is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2011, 01:57 AM   #6
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,561
Liked 259 Times on 232 Posts
Likes Given: 3

Default

Quote:
Originally Posted by permo View Post
Well, the beer that raised this question is a 1.104 OG belgian quad...at this point every point below where I am currently at ,1.018, is a bonus!
For a Belgian, raise the temp (up to about 85F) to get everything out of the yeast.
__________________
Calder is online now
 
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 flocculated yeast in suspension normal after adding gelatin? impatient Beginners Beer Brewing Forum 20 05-24-2012 01:51 PM
Yeast viability (the starter questions continue...) berley31 Beginners Beer Brewing Forum 6 12-28-2009 02:56 PM
Carb probs continue brew355 General Beer Discussion 4 11-14-2009 02:44 AM
Does flocculated yeast help condition beer? stoutaholic General Techniques 1 07-17-2009 08:09 PM