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lastsecondapex 03-17-2011 12:55 PM

What to Do: Fermentation at 12 days, bubbling more than 1 per second...
 
I brewed this beer Sunday, March 6th.

This was taken this morning... The video is really dark, but that white krausen is actually CO2, I can literally watch it bubble up like I just opened a bottle of BMC

My recipe was:

AZ_IPA's Tap Room American Brown with some changes.

9 lbs 2-row
2 lb Munich
1 lb Crystal 80L
0.5 lb chocolate malt
5 lb Honey
2 lb Brown Sugar

1.5oz Willamette @ 60
1oz Mt. Hood @ 30
1.5oz Willamette @ 10

My OG was 1.069 @ 6.5 gallons

I pitched a smack pack of Ringwood Ale yeast and after a very slow ferm, I pitched a smack pack of Abbey Ale yeast early Tuesday a.m.

This has been fermenting for 11 days now and very actively fermenting this steady for 9 days now. I'm hesitant to take a gravity reading through all that krausen and trub with it still fermenting like that, but I also don't want a 1.000 FG beer. Any thoughts?

MalFet 03-17-2011 12:57 PM

Bubbles don't mean jack! Take a hydrometer reading if you are concerned, but don't do anything crazy without knowing whether or not your beer is actually still fermenting. Maybe it is a slow ferment, or maybe it is long since done.

Edit: what do you mean by "that white krausen is actually CO2"?

lastsecondapex 03-17-2011 04:27 PM

The 1" thick white ring on the top of the carboy that looks like krausen is actively bubbling co2.... It doesnt look like it in the video, but its bubbling up.

DemonIAm 03-17-2011 04:29 PM

give it another week or 2

Revvy 03-17-2011 04:29 PM

Take a hydro reading if you really want to know...or wait til the krausen falls.....But the main answer if you wanna know what to do, or what you beer is doing...take a hydrometer reading...

sprice37 03-17-2011 04:31 PM

Good things come to those that wait. Patience is king here.

Mysticmead 03-17-2011 08:48 PM

like it's been said... take a hydro reading.. also 5lbs of honey.. that could take longer to ferment.

MalFet 03-17-2011 09:11 PM

Quote:

Originally Posted by lastsecondapex (Post 2746327)
The 1" thick white ring on the top of the carboy that looks like krausen is actively bubbling co2.... It doesnt look like it in the video, but its bubbling up.

I can't really see the video, so I'm still not sure what you mean. I don't mean this to be pedantic, but CO2 is an invisible gas. Do you mean that the white ring is beer foam being driven up by CO2? That's pretty much what krausen is in normal circumstances, too, though this might be more visibly reactive. It sounds like you've got an unusual fermentation on your hands, likely the result of the enormous amount of honey you've got in there.

I didn't notice the honey before. You probably will end up with a 1.000 FG beer with 7lbs of simple sugars. This recipe is quite unorthodox, almost more like a braggot.

Mysticmead 03-17-2011 09:19 PM

Quote:

Originally Posted by lastsecondapex (Post 2745709)
My recipe was:

AZ_IPA's Tap Room American Brown with some changes.

9 lbs 2-row
2 lb Munich
1 lb Crystal 80L
0.5 lb chocolate malt
5 lb Honey
2 lb Brown Sugar

1.5oz Willamette @ 60
1oz Mt. Hood @ 30
1.5oz Willamette @ 10

My OG was 1.069 @ 6.5 gallons

I pitched a smack pack of Ringwood Ale yeast and after a very slow ferm, I pitched a smack pack of Abbey Ale yeast early Tuesday a.m.

This has been fermenting for 11 days now and very actively fermenting this steady for 9 days now. I'm hesitant to take a gravity reading through all that krausen and trub with it still fermenting like that, but I also don't want a 1.000 FG beer. Any thoughts?

I really hope that OG was not including the honey and brown sugar. If it was, then you had about 43% efficiency. at 72% efficiency you'd have an OG of 1.089 for 6.5 gallons. Either way, that's gonna take while to ferment and it's gonna ferment pretty dry. Maybe not down to 1.000 but it's gonna be close. adding the abbey ale yeast is what will eat ALL those sugars and leave it dry.

MalFet 03-17-2011 09:23 PM

One more thing...an OG of 1.069 looked really low for all that honey, so I punched it out and the only way you could end up with a starting gravity of 1.069 with those ingredients would be with a 40% mash efficiency. How sure are you of these numbers? My the looks of things, you might be getting nearly 2/3rds of your fermentables from honey and brown sugar.

Edit: beat to the punch by mysticmead. At least I know I'm not talkin' crazy here.


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