Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentation time
Reply
 
LinkBack Thread Tools
Old 10-10-2012, 09:01 PM   #1
cbren723
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Southern, CA
Posts: 30
Likes Given: 4

Default Fermentation time

I am just wondering how long is too long to leave a beer in the primary fermentation stage?

__________________
cbren723 is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 09:04 PM   #2
BigB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Shelby Twp, MI
Posts: 1,760
Liked 41 Times on 36 Posts
Likes Given: 41

Default

Depends on lots of factors, but if it smells like death... then that was too long. To be safe, you should move it off within 4-6 weeks.

__________________
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.
BigB is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 09:46 PM   #3
cbren723
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Southern, CA
Posts: 30
Likes Given: 4

Default

Its been fermenting three weeks but the gravity has been at 1.030 for a week now. It tastes like pure alcohol and doesnt taste too good yet ( obviously not what I was going for but its beer), so im trying to decide to bottle over the weekend or let it sit for another week in the fermenter?? Its suppose to be a strong scotch ale and ive only done a handful of batches so im pretty new to this.

__________________
cbren723 is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 10:27 PM   #4
BigB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Shelby Twp, MI
Posts: 1,760
Liked 41 Times on 36 Posts
Likes Given: 41

Default

Sounds like you are stuck and its likely not going to drop anymore. What was your recipe, OG, and fermentation temps? The more info we get, the better we can focus on issues.

__________________
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.
BigB is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 10:45 PM   #5
cbren723
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Southern, CA
Posts: 30
Likes Given: 4

Default

I made the recipe:

steeped- 12 oz crystal malt 60L, 2.4 oz english chocalate, 4 oz Roasted Barley

4 lbs ultralight LME @60 min
1 oz Williamette hops @ 60 min
6 lbs maris otter LME @25 min
.3 oz kent goldings @30min
3.2 oz brown sugar @ 15 min
.3 oz kent goldings at flame out

I used two bottles white labs yeast i think it was edinburgh( or something like that). First bottle exploded becasue I shook it up too hard, but I think I salvaged more than half.

The SG was 1.080 and I started the fermentation around 70 and then lowered the temperature to 66 a week in. BAsed on what I read there are no signs of contamination.

__________________
cbren723 is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2012, 01:05 AM   #6
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,198
Liked 486 Times on 450 Posts
Likes Given: 212

Default

You may have shocked the yeast with the temp drop. I would raise the temp back up and rouse the yeast and see I they can't finish up for you.

You were at the higher end of fermentation temps and there is a fair amount of sugar in the recipe so you got some excessive fusel alcohols and maybe they can finish and clean up.

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2012, 01:14 AM   #7
cbren723
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Southern, CA
Posts: 30
Likes Given: 4

Default

Thanks. Can the temp change really cause a big problem?? Should I be worried?? I left it a little high becasue I thought it would activate the yeast a little more. and then i lowered it thinking it wouldnt be an issue. I was still getting bubbles after I lowered it. The other reason I mention it is beacsue I bought a temperature control (the one that switches off the fridge when it gets too cold), and I have the temperature at 66 but have seen it fluctuate between 62-68.

__________________
cbren723 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 time? lukefindley Fermentation & Yeast 12 08-26-2012 01:30 PM
Fermentation Time? Screech Beginners Beer Brewing Forum 7 03-14-2012 02:07 AM
fermentation time carpentero Beginners Beer Brewing Forum 6 02-20-2011 02:17 PM
US-05 Fermentation Time thisjrp4 Fermentation & Yeast 4 12-22-2010 03:26 AM
Fermentation time? EndOfTheWorldBrewing Extract Brewing 2 01-09-2010 01:24 PM