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Old 02-27-2013, 02:51 PM   #11
solbes
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Sure you can have lower fermenter temps vs ambient. You need fluctuating ambient temps that warm up from a cooler temp.

Generally early on in the process you have fermentation temps that are higher than ambient due to yeast generating heat as they work. After most of the fermentation is done, they are no long contributing any heat to the beer, so you see fermentation temps trending with ambient (with time lag of course).

I would strongly suggest a hydrometer reading if you really want to make sure this beer finished. Early on in your homebrewing, its a good idea to take readings a few days apart and make sure they don't change (i.e. your beer is finished with no risk of bottle bombs). Then make sure it got enough time to clean up byproducts. Eventually this will all be second nature to you, and you can just take one reading prior to packaging.

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Old 02-27-2013, 03:03 PM   #12
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Is it sitting on the floor? The floor of the basement is probably much cooler than the ambient air temperature.

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Old 02-27-2013, 05:11 PM   #13
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Quote:
Originally Posted by solbes View Post
Sure you can have lower fermenter temps vs ambient. You need fluctuating ambient temps that warm up from a cooler temp.

Generally early on in the process you have fermentation temps that are higher than ambient due to yeast generating heat as they work. After most of the fermentation is done, they are no long contributing any heat to the beer, so you see fermentation temps trending with ambient (with time lag of course).

I would strongly suggest a hydrometer reading if you really want to make sure this beer finished. Early on in your homebrewing, its a good idea to take readings a few days apart and make sure they don't change (i.e. your beer is finished with no risk of bottle bombs). Then make sure it got enough time to clean up byproducts. Eventually this will all be second nature to you, and you can just take one reading prior to packaging.
My plan is to let it sit for a total of 3 weeks and then take a gravity reading then bottle assuming it's where it should be. As I only pitched the yeast late Friday night (now Wednesday) I would think it's too soon for it to be done fermenting? When I push on the top of the bucket lid the airlock does bubble so it appears there is some excess CO2 in there....just not enough to move the airlock. Airlock was bubbling away and ferm temp was 66 then I barely moved the bucket and the airlock stops and the fermemt temp dropped 3 degrees in a span of 8 hrs...as a new brewer that seemed a bit strange to me. My guess is I should just leave it alone?


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Is it sitting on the floor? The floor of the basement is probably much cooler than the ambient air temperature.
It is on the floor but I have i inch thick rubber tiles on the floor....so not in direct contact with the cement floor. Thermomenter is pretty much at the same level as the bucket
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Old 02-27-2013, 05:20 PM   #14
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Should be done by 3 weeks. Thats usually my standard for primary only beers. Less for wheats, more for big beers.

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Old 03-13-2013, 03:21 AM   #15
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So this Friday will be 3 weeks since brew day and i was planning to bottle. I popped the bucket open to have a look and saw what looked like pencil shavings floating on the surface. I'm assuming this is normal and nothing to be concerned with? Here are some pics

image-3739156624.jpg   image-667166135.jpg  
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Old 03-13-2013, 10:23 AM   #16
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Bump...does this look ok?

Thanks

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