Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentation Question
Reply
 
LinkBack Thread Tools
Old 06-06-2009, 06:37 PM   #1
mroberts1204
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: San Diego
Posts: 94
Default Fermentation Question

I brewed a Strong Golden Belgian on the 23rd (so about 2 weeks ago). I forgot to get an OG but it had 9# DME and 1# Belgian Candi Sugar. So maybe 1.07-1.08? Anyway...for the past 3 days the gravity has been at 1.019. I was hoping to dry it out more...should I keep waiting or pitch more yeast or stir it up? The temp is at 76F currently. Any suggestions would be much appreciated.

__________________
mroberts1204 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 06:51 PM   #2
Benjibbad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Riverview, FL
Posts: 312
Default

was it a standard 5.5 gallon batch?? If so you are looking at about ~1.082 OG, in a perfect world. If so you are looking at about 8% alcohol now. Did you adjust your Hydrometer for the current temp of the beer? If you are at 76 and your hydrometer is calibrated for 60 your readings are going to be off. Sounds like you are at the high end of (+.002 for temp correction) the style guideline. If you are going for style you could try gently shaking your carboy to resuspend some of your yeast and then give it a few more days and then take another reading. But if you don't mind it being a little sweet you could bottle or transfer to a secondary, your choice. My suggestion would be resuspend the yeast and give it another week before you take another reading.

__________________

Primary 1: Cedrella Vanilla Porter
Primary 2: Empty
Primary 3: Empty
Primary 4: Coastal Red
Primary 5: Empty
Secondary 1: Empty
Secondary 2: empty
Secondary 3: empty
Keg1: Cherry Lambic
Keg2: A-10 IIPA
Keg3: Crazy Cuban Monk (Cedrella infused Tripel)
Keg4: Kolsch weisen hybrid

Benjibbad is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 06:56 PM   #3
mroberts1204
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: San Diego
Posts: 94
Default

Yep it was a full boil...5.5 gallons. Yes you're right, with the temperature correction for 76F the gravity is 1.021. I've heard that you should strive to dry out belgians as much as possible and I was going for a damnation style beer and vinny from russian river says he drys out his belgians as much as possible. So lightly shaking the carboy is my best bet for right now. If in a week it is still at 1.021 what can I do?

__________________
mroberts1204 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 07:06 PM   #4
Benjibbad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Riverview, FL
Posts: 312
Default

If it is still that high in a week, you could try pitching another batch of yeast and some nutrient. Maybe something a bit dryer like a nottingham or a lavlin champagne yeast. It shouldn't affect your flavor (noticably) by using these other yeast strains. Most of all RDWHAHB!!

__________________

Primary 1: Cedrella Vanilla Porter
Primary 2: Empty
Primary 3: Empty
Primary 4: Coastal Red
Primary 5: Empty
Secondary 1: Empty
Secondary 2: empty
Secondary 3: empty
Keg1: Cherry Lambic
Keg2: A-10 IIPA
Keg3: Crazy Cuban Monk (Cedrella infused Tripel)
Keg4: Kolsch weisen hybrid

Benjibbad is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 07:08 PM   #5
kontreren
Gluten Free Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kontreren's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Honolulu, HI
Posts: 289
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by mroberts1204 View Post
...for the past 3 days the gravity has been at 1.019.
I'm not the expert but what the experts have told me is that if you get the same gravity reading 3 days in a row it is time. So bottle it, relax, and have a cold brew.
__________________

Thankx,
Jesse, Home and Gluten Free Brewer

Member, Forsyth Masonic Lodge #707
Member, Winston Salem WortHawgs Brew Club
Lifetime Member, NRA
Lifetime Supporter, Homebrewtalk.com

http://www.worthawgs.org

http://www.queensboro.com/ref/EBCMMMSCNNN

http://iam.homebrewtalk.com/kontreren

http://www.bellaonline.com/site/Beer

kontreren is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 07:17 PM   #6
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,337
Liked 472 Times on 375 Posts
Likes Given: 17

Default

Quote:
Originally Posted by kontreren View Post
I'm not the expert but what the experts have told me is that if you get the same gravity reading 3 days in a row it is time. So bottle it, relax, and have a cold brew.
Only if it holds for 3 days at or near your expected FG. If it's high, that means it could be stuck. Bottle it when it's stuck and it could easily become unstuck in the bottle and start assploding all over your kitchen.
__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 07:57 PM   #7
kontreren
Gluten Free Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kontreren's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Honolulu, HI
Posts: 289
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by ChshreCat View Post
Only if it holds for 3 days at or near your expected FG. If it's high, that means it could be stuck. Bottle it when it's stuck and it could easily become unstuck in the bottle and start assploding all over your kitchen.
Awesome to know. Thanks for the bonus explanation. I will apply this principle to my really, really, really high gravity Gluten Free brew that needs an extra yeast pitch and a lot less "thickness". Moving to the secondary was like watching "molasses in winter time".
__________________

Thankx,
Jesse, Home and Gluten Free Brewer

Member, Forsyth Masonic Lodge #707
Member, Winston Salem WortHawgs Brew Club
Lifetime Member, NRA
Lifetime Supporter, Homebrewtalk.com

http://www.worthawgs.org

http://www.queensboro.com/ref/EBCMMMSCNNN

http://iam.homebrewtalk.com/kontreren

http://www.bellaonline.com/site/Beer

kontreren is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 09:10 PM   #8
mroberts1204
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: San Diego
Posts: 94
Default

Quote:
Originally Posted by ChshreCat View Post
Only if it holds for 3 days at or near your expected FG. If it's high, that means it could be stuck. Bottle it when it's stuck and it could easily become unstuck in the bottle and start assploding all over your kitchen.
Thanks for the advice. Assploding is bad...and a funny word. I'll give it a week holding it at about 76F. If it stays stuck at 1.02 I think the champagne yeast is a good idea. Do I need to change the temp for the champagne yeast (if it comes to that)?
__________________
mroberts1204 is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2009, 02:04 PM   #9
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

I doubt you'll get much more attenuation, because you only had one pound of candi. Belgians that really dry out, have more candi or the mash is conducted to produce a highly-fermentable wort or both. Using DME puts a limit on what the yeast can do.

__________________

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 06-07-2009, 09:40 PM   #10
mroberts1204
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: San Diego
Posts: 94
Default

Quote:
Originally Posted by david_42 View Post
I doubt you'll get much more attenuation, because you only had one pound of candi. Belgians that really dry out, have more candi or the mash is conducted to produce a highly-fermentable wort or both. Using DME puts a limit on what the yeast can do.
Would adding some sugar now and pitching more yeast bring the gravity down more?
__________________
mroberts1204 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation Question Mesa512 Beginners Beer Brewing Forum 3 03-14-2009 02:54 AM
Fermentation Question mortimer77 Beginners Beer Brewing Forum 3 12-28-2008 10:02 PM
Fermentation question Haterade Beginners Beer Brewing Forum 7 08-02-2008 07:29 AM
Another Fermentation Question OblivionsGate Beginners Beer Brewing Forum 11 09-12-2007 01:14 AM
Fermentation question ratm4484 Beginners Beer Brewing Forum 6 12-01-2006 01:40 AM