Newest Threads

Keynes · 10-11-2012, 08:01 AM

Hey,
Have my second ever batch in primary at the moment (a Celtic Red Ale). It is roughly 2 weeks since I pitched. The OG was 1.055 and it is currently sitting at 1.016 (which is consistent with a reading 3-4 days ago). I used Safale US-04 dry yeast. I have heard this yeast tends to have higher FG's, but I am a little concerned my fermentation may have stuck due to low temperatures (of the beer) over the last week (roughly 62.5-63 f). I will wait another 1 or 2 weeks before bottling minimum, but I am wondering if I should increase temps to try and tease out a little more fermentation.

Thanks

**Ogri** · 10-11-2012, 08:25 AM

Yep. Letting the temps. creep up to about 70 will be fine. It may, or may not, knock off a few more gravity points and it certainly won't do your brew any harm or facilitate any off flavours/smells. Give the fermenter a gentle swirl once the temps are up to agitate the yeast back into suspension.

FensterBos · 10-11-2012, 04:58 PM

Well, if the yeast does 70% to 75% attenuation then you're looking at an estimated OG of 1.0165 to 1.0135, respectively. And the yeast will ferment at temps of 59 F to 75 F so I'd say that you're all finished up.
It can't hurt for you to follow Ogri's advice to see if you can get it down a point or three, but I don't think you're experiencing stuck fermentation.

Safale US-04 Sheet: http://www.fermentis.com/fo/pdf/HB/EN/Safale_S-04_HB.pdf

**helibrewer** · 10-11-2012, 05:38 PM

You apparent attenuation is 71%. That's on the low end for the yeast but it is reasonable. The warming and aggitation may get you a few more percentage points, it certainly won't hurt anything.