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AllGoNoShow · 02-20-2008, 01:39 AM

For the first brew I did a True Brew Canadian Ale kit (Muntons dry yeast)....pitched the yeast at 75 degrees...been fermenting between 64-66 degrees. Bubbled like crazy for 48 hours then basically stopped. OG came in right where it was suppose to (1.43) but I checked the final gravity a week later...it was at 1.015 and it should be at 1.010-1.012. Checked again 4 days later-still 1.015.

Should I be worried? Anything I can do to get her down a bit (its been fermenting now for 11 days). I wanted to bottle it this weekend.

***Yooper*** · 02-20-2008, 01:54 AM

I would guess that it's about done! We've been discussing Muntons yeast around here lately, and sort of come to a consensus that it doesn't really attenuate all that well. If it's NOT moving at all, and it's at a reasonable temperature (68 degrees or so) then you're safe to bottle this weekend.

videoman · 02-20-2008, 02:49 AM

Agree with Yooper... definately bottle that Canadian Ale this weekend!! I do all I can to hit my gravity points, but certainly won't get too hung up on 2-3 points... with everything that could go wrong with a process, that isn't bad.

Also, the fact that you've made no progress in 4 days after gravity check says your liquid gold is ready for the bottle. Good luck.

grasshopper1917 · 02-20-2008, 03:37 PM

I have had the same problem before - i had an OG of 1040 and the FG only got down to 1014-1015. I used coopers dry yeast which is probley similar to muntons. Beer was a little weak on alcohol content but it tasted just fine.

**BierMuncher** · 02-20-2008, 03:54 PM

Quote:

Originally Posted by AllGoNoShow

... I wanted to bottle it this weekend.

Do it.

Then...sing the mantra...

70 degrees for 21 days...
70 degrees for 21 days...
70 degrees for 21 days...
70 degrees for 21 days...
70 degrees for 21 days...

No cooler, no sooner...

hopsalot · 02-20-2008, 04:06 PM

agree with BierMuncher, I know it's hard to wait, I am a new brewer too and its easy to put all your thoughts into that brew but you just have to forget about them till they are ready, brew more to get your mind off it

onipar · 06-19-2011, 01:51 PM

Raising the dead once again...

I revived this post to ask a similar question. After two weeks of fermenting, my Nut Brown Ale (using Wyeast #1098) went from a OG of 1.052 to a FG of 1.018.

The recipe calls for a FG of 1.013.

I'm leaving it primary for another week, and I carefully twisted the bucket back and forth to try and wake some yeast up. The current temp is 68, but I fermented closer to 64 for the first couple weeks.

If none of this brings the FG down, is 1.018 acceptable, or will I have to try some other tactics?

I'm not too worried. I plan to just leave it be now for the week, but I figured I'd ask in preparation if no more fermentation occurs.

Thanks.

***Yooper*** · 06-19-2011, 02:09 PM

Quote:

Originally Posted by onipar

Raising the dead once again...

I revived this post to ask a similar question. After two weeks of fermenting, my Nut Brown Ale (using Wyeast #1098) went from a OG of 1.052 to a FG of 1.018.

The recipe calls for a FG of 1.013.

I'm leaving it primary for another week, and I carefully twisted the bucket back and forth to try and wake some yeast up. The current temp is 68, but I fermented closer to 64 for the first couple weeks.

If none of this brings the FG down, is 1.018 acceptable, or will I have to try some other tactics?

I'm not too worried. I plan to just leave it be now for the week, but I figured I'd ask in preparation if no more fermentation occurs.

Thanks.

1.018 is a fine FG for a brown ale.

onipar · 06-19-2011, 02:11 PM

Great, thanks Yooper. :-)

becsbrew · 06-25-2012, 08:26 PM

how about for an IPA? my FG is 1.017, should have been 1.010. Does anyone know why this happens? Is it related to temp somehow? (I think my mash temp was a little lower than it should have been, fermentation temp a little higher)....thanks!