Ben25

Recipes 

I have an amber ale thats been in the primary for 1 week. OG was 1.068. Here's the recipe:

4.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 48.51 %
3.25 lb Amber Liquid Extract (12.5 SRM) Extract 39.42 %
1.00 lb Rice Extract Syrup (7.0 SRM) Extract 12.07 %
1.00 oz Mt. Hood [6.00 %] (60 min) Hops 10.1 IBU
5.00 gal New York, NY Water
1 Pkgs Munton Fison Ale (Munton-Fison #-) Yeast-Ale


I tested the gravity yesterday, and it was 1.025. Tested it again today, same thing. There are no bubbles in the airlock, and the krausen is gone. (and it tastes REALLY good)

What do you guys think?

c.n.budz

Recipes 

1.025 sounds kinda high. I typically leave all my beers in primary for about 2 weeks, even if it is done fermenting the yeast are still cleaning up after themselves.

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Knucklehead Brewery, Est. 2007

Always do sober what you do drunk. That will teach you to keep your mouth shut. -Ernest Hemingway

Jaybird

Recipes 

Most all the yeast that has dropped out is done (for the most part) yes, you CAN transfer. There is still plenty of yeast in suspention to finish the job. Also when you transfer your going to roust some yeast as well. All that being said there is no NEED to transfer yet. I have beers that I let sit in primary for 3-4 weeks and go straight into keg.
Cheers
JJ

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Ben25

Recipes 

Yeah it does seem kind of high. I was hoping to get another batch in today. Oh well. I guess I'll have to wait til next week.

Blender

Recipes 

I would hate waiting too, but you are making the right decision.

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Gary

Ben25

Recipes 

Well the sad part is, Ive brewed 2 batches so far, I haven't tasted a finished product yet, and I'm still hooked for life.

c.n.budz

Recipes 

Sounds like somebody need some more fermenters

__________________
Knucklehead Brewery, Est. 2007

Always do sober what you do drunk. That will teach you to keep your mouth shut. -Ernest Hemingway

Blender

Recipes 

Frustrating for sure, but once you build up a stock and keep the pipeline full you will enjoy quality beer when it is at prime. I struggled with the same situation for months.
More fermenters never hurts.

__________________
Gary

Awfers

Recipes 

You mentioned racking it... what were you going to rack it into?

If it's another fermenter, maybe you could use the other fermenter for your new batch and rack your first batch directly into your bottling bucket when it's ready?

__________________
Primary 1 : Pilsner (all-grain)
Primary 2 : Pilsner (extract)
Primary 3 : <empty>

Bottle conditioning : Pale Ale

Bottled :
English Bitter (only 1 left)
Raspberry Stout (only 2 left)

Ben25

Recipes 

I have 1 primary bucket, 2 5 gallon carboys (soon to be 3) and a bottling bucket. I'm getting another carboy this week to make some Apfelwein, that I was going to start when the carboy got here.

But now, I think I'll just use the carboy that I have and start the Apfelwein today, and use the other one for the secondary when it gets here.