New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > wort won't stop bubbling




Reply
 
LinkBack Thread Tools Display Modes
Old 10-17-2012, 06:51 PM   #1
kenstogie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 95
Likes Given: 10

Default wort won't stop bubbling

So I whipped up a partial mash Russian imperial stout with an o.g. of 1.095. Of course i did a yeast starter (Belgium strong ale yeast) 2 days before and pitched the yeast at about 75 degrees. In about a day it was bubbling so much it damn near blew the airlock off, wort was bubbling out of the airlock, and the temp was reading 78 on fermenting bucket.

After about a week the temp settled to 70 and was still bubbling vigorously. Fast fwd 3 weeks and it Is still bubbling at about 2 blurbles a min. Did a gravity reading and it's at 1.050 and it really doesn't taste bad at all nor does it smell bad. I'm fact it smells pretty good.

Should I just let it keep fermenting? Shouldn't it be done by now?



__________________
kenstogie is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2012, 06:52 PM   #2
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,338
Liked 230 Times on 195 Posts
Likes Given: 35

Default

Quote:
Originally Posted by kenstogie View Post
So I whipped up a partial mash Russian imperial stout with an o.g. of 1.095 did a yeast starter (Belgium strong ale yeast) 2 days before and pitched the yeast at about 75 degrees. In about a day it was bubbling so much it damn near blew the airlock off, wort was bubbling out of the airlock, and the temp was reading 78 on fermenting bucket.

After about a week the temp settled to 70 and was still bubbling vigorously. Fast fwd 3 weeks and it Is still bubbling at about 2 blurbles a min. Did a gravity reading and it's at 1.050 and it really doesn't taste bad at all nor does it smell bad.

Should I just let it keep fermenting? Shouldn't it be done by now?
Check again in a few days. If it's still the same. It's stuck/done. 50 is pretty high, even for a high gravity stout. Can you tell me more about the partial mash procedure and how that went?


__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
kenstogie Likes This 
Reply With Quote Quick reply to this message
Old 10-17-2012, 07:09 PM   #3
kenstogie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 95
Likes Given: 10

Default

I did the partial mash in the oven at 170 if I recall correctly for about an hour then sparged into my 6 gallon pot. Iadded my 9 lbs of dme and did the hour boil with various hops.

I will definitely check gravity in a few days.

I forgot to say this was my first partial mash.

__________________
kenstogie is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2012, 07:15 PM   #4
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,338
Liked 230 Times on 195 Posts
Likes Given: 35

Default

Quote:
Originally Posted by kenstogie View Post
I did the partial mash in the oven at 170 if I recall correctly for about an hour then sparged into my 6 gallon pot. Iadded my 9 lbs of dme and did the hour boil with various hops.

I will definitely check gravity in a few days.

I forgot to say this was my first partial mash.
what grains and how much of them went into the PM? With that much DME I'd think it would come down just fine. Check in a few days, though. Also, try raising ambient temp where fermenter is by a few degrees and swirling it.
__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
kenstogie Likes This 
Reply With Quote Quick reply to this message
Old 10-17-2012, 07:37 PM   #5
kenstogie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 95
Likes Given: 10

Default

3lb Pale Malt (2 row) 1 lb Roasted Barley 1lb Black (Patent) Malt 1 lb Chocolate Malt 3/4 lb Wheat Malt. Wen I tasted it itches a very smoky, chocolatey taste. A touch to sweet but not bad really. I used a lot of hops.

__________________
kenstogie is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2012, 08:07 PM   #6
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,338
Liked 230 Times on 195 Posts
Likes Given: 35

Default

Quote:
Originally Posted by kenstogie View Post
3lb Pale Malt (2 row) 1 lb Roasted Barley 1lb Black (Patent) Malt 1 lb Chocolate Malt 3/4 lb Wheat Malt. Wen I tasted it itches a very smoky, chocolatey taste. A touch to sweet but not bad really. I used a lot of hops.
WOW that's a lot of malty specialty grains! WOW! Still, I would expect the gravity to come down some. Ideally you'd want it in the 20's somewhere (1.020ish) for this beer.
__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
JordanThomas Likes This 
Reply With Quote Quick reply to this message
Old 10-17-2012, 08:30 PM   #7
kenstogie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 95
Likes Given: 10

Default

Yup sure is, it was like $100 in ingredients!!

__________________
kenstogie is offline
 
Reply With Quote Quick reply to this message
Old 10-19-2012, 02:41 PM   #8
kenstogie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 95
Likes Given: 10

Default

So I stirred up the wort a bit, and bumped the temp up 3 -4 degrees and here's what happened.....

-bubbling increased through the airlock to approximately 1 blurb per 5 -10 secs, sometimes more some times less
- took a gravity reading approximately 1.045 it's still fermenting.
-tasted a little and it's similar to Brooklyn black chocolate stout currently.

I didn't know beer would ferment this long and still going.

__________________
kenstogie is offline
 
Reply With Quote Quick reply to this message
Old 10-19-2012, 02:46 PM   #9
Ma23456
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Morgantown, Wv
Posts: 377
Liked 4 Times on 4 Posts

Default

I have a DIPa that has been in fermenter will b 2 weeks on Sunday 1060 Og pretty standard and its still bubbling every 3 seconds

__________________
Ma23456 is offline
 
Reply With Quote Quick reply to this message
Old 10-19-2012, 02:58 PM   #10
mredge73
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mredge73's Avatar
Recipes 
 
Join Date: May 2011
Location: La Porte, TX
Posts: 610
Liked 30 Times on 30 Posts

Default

Quote:
Originally Posted by kenstogie View Post
So I stirred up the wort a bit, and bumped the temp up 3 -4 degrees and here's what happened.....

-bubbling increased through the airlock to approximately 1 blurb per 5 -10 secs, sometimes more some times less
- took a gravity reading approximately 1.045 it's still fermenting.
-tasted a little and it's similar to Brooklyn black chocolate stout currently.

I didn't know beer would ferment this long and still going.
Big beers take a long time.
Sounds like the yeast has given up though. Continue to rouse them by gently stirring and raising the temp. You really need to get it close to 1.020 to be drinkable. At last resort you may need to add more yeast or a wine yeast.

Most sodas are around 1.05; you don't want you beer to taste that sticky sweet do you?


__________________
mredge73 is offline
kenstogie Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
When will the bubbling stop? Cattleskull Mead Forum 6 09-13-2012 05:15 PM
Will the bubbling ever stop? rick689 Fermentation & Yeast 3 06-09-2012 05:13 PM
Won't stop bubbling Devo9 Mead Forum 26 11-14-2011 03:03 AM
Towel fell into wort, won't stop bubbling now exploderball Fermentation & Yeast 2 10-31-2011 08:46 PM
Why won't it stop bubbling? Radler General Techniques 8 05-16-2006 02:25 AM