Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > newbee question
Reply
 
LinkBack Thread Tools
Old 12-15-2012, 12:31 PM   #1
BrewingItUp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Waterville, ME
Posts: 9
Likes Given: 1

Default newbee question

Ok, before anyone says "use the search", I have been cruising this forum for the better part of a month.

I have a wheat beer in primary now, its been there for 3 weeks. My OG was 1.055. The kit called for around 1.050. It seems to be stalled at 1.020. Again the kit calls for a FG of around 1.013. I don't know what I should do, bottle or wait. The recipe is as follows,

6.6 Lbs Briess Bavarian Wheat LME
2 oz Cascade hop pellets
Muntons dry yeast

Added all extract and 1oz hops and boiled for 45 min. Added the last 1 oz of hops and boiled for another 15 min. This was a full boil. cooled and pitched yeast at about 85F. Room temp of 68-70F.

Any advice is appreciated as this is my first attempt at brewing. Thanks!

__________________

Last edited by BrewingItUp; 12-15-2012 at 12:33 PM. Reason: Added information
BrewingItUp is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2012, 12:54 PM   #2
mitchar19
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Milledgeville, Georgia
Posts: 67
Liked 2 Times on 2 Posts

Default

If it's been in primary for 3 weeks I would say that 1.020 is probably where it its going to finish at. You could move the carboy to a warmer room to see if you can get a few more gravity points out of it but I doubt it's going to happen. Either way you are still going to have drinkable beer, it just may be a little sweeter than anticipated.

__________________
mitchar19 is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2012, 01:08 PM   #3
zeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: West Lafayette, IN
Posts: 1,218
Liked 128 Times on 110 Posts
Likes Given: 137

Default

With your 1.055 OG, 1.013 FG is what you'd expect given Briess's datasheet, which quotes the fermentability of their wheat LME at 75%. However, the FG from your recipe was quoted starting at 1.050, so your higher OG could bump that up. If all the excess were unfermentable (unlikely), then that'd push up to 1.018.

There's plenty of anecdotal evidence around of extract batches finishing high at 1.020, so that may be it as well. I haven't confronted this issue---my extract batches have all attenuated well---but the typical advice is to raise the temperature a bit, as mitchar suggests, and to gently swirl the fermentor to kick some yeast back into suspension. If you're bottling, I would suggest giving these a try. If it does turn out to be a temporarily stalled fermentation, adding priming sugar and bottling could lead to bottle bombs when those other 7 points ferment away.

__________________
zeg is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2012, 11:13 AM   #4
BrewingItUp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Waterville, ME
Posts: 9
Likes Given: 1

Default

Thanks guys. It's going to sit for another 2 weeks before I can bottle anyway. It was either this weekend or the weekend of the 29th.

__________________
BrewingItUp is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2012, 11:18 AM   #5
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,765
Liked 123 Times on 120 Posts
Likes Given: 57

Default

Raising the temp, and the swirl, as others have mentioned, are the best way I know to get it going again. If that doesn't work take a look at these

Top ten ways to restart fermentation:
http://woodlandbrew.blogspot.com/201...mentation.html

__________________

The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2012, 01:36 PM   #6
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,922
Liked 2004 Times on 1755 Posts
Likes Given: 1477

Default

The fact that the room was 68-70F & the wort was some 85F+ is your problem. The wort cooling down that far helped it to stall out. Chill your top off water overnight in the fridge or cold garage. Chill your wort down to as close to 70F as you can get. Then the cold top off water should knock it down a few more points. I did this on the batch fermenting now. Pitched at 66F,it got up to no more than 71.6 (22C).
It's better for the yeast to let the temp come up a bit than let it drop 15 degrees. That can cause it to shock & go dormant,settling out.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2012, 02:01 PM   #7
zeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: West Lafayette, IN
Posts: 1,218
Liked 128 Times on 110 Posts
Likes Given: 137

Default

Quote:
Originally Posted by unionrdr View Post
The fact that the room was 68-70F & the wort was some 85F+ is your problem.
I don't think one can state this with certainty. Several times, I've pitched in the 75-85°F range, then cooled to the low 60s for the rest of the fermentation. These have gotten down as far as 1.008 with an extract+steeped grain batch.

It's not a best practice, but I don't think it's clearly his problem.
__________________
zeg is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2012, 02:05 PM   #8
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,922
Liked 2004 Times on 1755 Posts
Likes Given: 1477

Default

That depends on the yeast. Some will stall & settle rather easilly. I've seen it happen before with mine.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr 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
Newbee Keg question ejmboston Bottling/Kegging 1 11-26-2012 06:05 PM
Had a real newbee question... ILOVEBEER Beginners Beer Brewing Forum 1 02-02-2010 03:59 AM
Question about secondary fermentation from newbee brewer iansbrew Beginners Beer Brewing Forum 6 12-08-2009 12:51 AM
Introduction and obligatory newbee question dantastic01SS Beginners Beer Brewing Forum 3 10-15-2008 04:09 AM
Newbee question - When to Bottle redneckbeagle Beginners Beer Brewing Forum 6 10-24-2007 09:06 PM