BlackCoffeeandBourbon

Recipes 

I just moved my brown ale from my primary to secondary after 9 days. Started out at 1055 and is now 1020. Will it continue to fall over the next two weeks in the seconday? Is 1020 too high? I've never done a brown ale. (Taste pretty good though). Thanks!

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Primary: None
Secondary: None
Bottled: Mason's Brown Ale, Nebraska Red Ale, and Harvest Porter

histo320

Recipes 

I am researching a Brown Ale for one of my next recipes. Most of the final gravities I have seen are anywhere from 1.009 - 1.015, but have seen some as high as 1.020.

I would wait a few more weeks but I would think it would drop more.

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Red Light Brewery

Drinking: Magic Hat #9 (clone)

Primary: Air

Past Brews: Haw Creek IPA, None More Black Vanilla Stout, Cranbeery, Dark Thunder (Scot Stout), Gaelic Ale (clone), Nacirema APA, Bee Funky IPA, Cream Ale.

thakoolaidkid

Recipes 

I had a brown ale kit for my first batch. The FG never went below 1.019 after 4 weeks so I went ahead and bottled. I am enjoying it now and it is delicious.

Just my personal experience, I am by no means an expert.

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1st batch (Bottled): Brooklyn Brown Ale clone
2nd batch (Bottled): Spiced Winter Warmer Ale
3rd batch: hmmm...

GroovePuppy

Recipes 

If you post the recipe BeerSmith will tell us what it should be.

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Primary - I'm on a break dammit!!!!
Secondary - sold it!
Kegged - Commercial beer
Yet Another Keezer Build

Grinder12000

Recipes 

Most brown ales should be in the 1.012 area. What sort of brewing do you do and what was the recipe.

I doubt it will fall any further - maybe a little but I've never moved a beer to a secondary after 9 days - I always go 2 weeks and the least.

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Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

BlackCoffeeandBourbon

Recipes 

It was a beer kit from the LHBS so I am not sure of the exact ingredients. It had about 2 lbs grains that I did a partial mash with and then 7 lbs of light LME. Looks like there is nothing I can do now, so I am not going to worry about it and just enjoy the beer.

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Primary: None
Secondary: None
Bottled: Mason's Brown Ale, Nebraska Red Ale, and Harvest Porter

Yambor44

Recipes 

A rule of thumb on FG's as related to OG's:

In this example above the OG was 1.055, take the last 2 numbers and divide by four 55/4=13.75 so this beer should finish at "around" 1.013-1.014.

dontman

Recipes 

This is true but you must add the word "unless" to the the end of it. i.e. The FG would be 1.013 - 1.014 "unless" then there are like 5 - 10 different factors which would have an effect on FG. Things like age of extract, type of grains, temp of mash, length of mash, length of boil, type of yeast, temp of fermentation, etc.

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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

david_42

Recipes 

Your OG puts you near the top of the American Brown Style and the FG is reasonable. If your yeast was Windsor, that's as much as you'll get. Most browns are small beers, OG in the 1.030-1.045 range.

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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!"

BlackCoffeeandBourbon

Recipes 

@ David_42: Concerning my yeast, I used WLP013 London Ale Yeast. Next time I will have to revise my methods and shoot for a small OG. Thanks!

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Primary: None
Secondary: None
Bottled: Mason's Brown Ale, Nebraska Red Ale, and Harvest Porter