bluedragoon85

Recipes 

It has been exactly 4 weeks since I brewed an AHS double chocolate stout kit and I have had it 2 weeks in primary and 1 week in secondary. The thing is the airlock had completely stopped bubbling around almost 2 weeks when it was in primary and thus I moved it into secondary; however, I took a gravity reading and I noticed the gravity was at 1.027. Ever since I transfered it, it has been slowly, very slowly, been bubbling. I was hoping I could be able to finally bottle it, but I end up taking another gravity reading and it is at about 1.025!!! in two weeks, it only dropped .002 points; I can't believe it. What should I do? Just leave it there like for a month and hope it completely drops? (recipe calls for it being 1.012) If it continues like this I'm going to have to bottle my amber ale straight from the primary to bottles (it's been 2 weeks inside a plastic fermenter).

Dr_Deathweed

Recipes 

what was your recipe and OG? If it was a big beer it can take awhile to finish up, especially since you racked it before it was done fermenting. You removed it from the yeast cake and reduced the number of yeasties around to finish gobbling up those sugars. Don't worry! you didn't ruin it, it will just take longer to finish.

Also if it comes down to it, there is nothing wrong with bottling straight from the primary as long as you know it is done fermenting. You can also leave your amber ale in that primary for 3 or 4 weeks without a worry.

__________________
"Never ascribe to malice that which can be adequately explained by incompetence." - Napoleon Bonaparte
“An intelligent man is sometimes forced to be drunk to spend time with his fools.” - Ernest Hemingway

Fermentation Cabinet●Adding Faucets to a Tower●DIY Hopback●Portable Kegerator

bluedragoon85

Recipes 

Thanks for the reply! My recipe was:

2 lb. Amber Extract (LME)
5 lb. Dark Extract (LME)
3/4 lb. chocolate, 1/2 lb 2-row, 1/4 lb. crystal 40L, 1/8 lb. Black Patent, 1/8 lb. Roasted barley.
1/2 lb. Malto Dextrin
1 oz. Galena (60 min)
1 oz. Unsweetened Cocoa (last 5 min)

the recipe states an original gravity of 1.056, but I got a reading of 1.053. I currently have a gravity of 1.025 and the recipe calls for it being 1.012

Revvy

Recipes 

What is the temp where the fermenter is sitting? Maybe if you warmned it up a few degrees it'd finish out.

__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

bluedragoon85

Recipes 

The surrounding area has been at a temperature of 62-70 degrees.

Revvy

Recipes 

hmmm...Taking a stab here, have you checked the calibration of your hydro? Put it in tap water at whatever the temp it is calibrated at (60 or 68, usually) and make sure it reads 1.000

Maybe the paper inside slipped or something???

__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Dr_Deathweed

Recipes 

also, what yeast did you use? Not all yeasts are created equal.

__________________
"Never ascribe to malice that which can be adequately explained by incompetence." - Napoleon Bonaparte
“An intelligent man is sometimes forced to be drunk to spend time with his fools.” - Ernest Hemingway

Fermentation Cabinet●Adding Faucets to a Tower●DIY Hopback●Portable Kegerator

bluedragoon85

Recipes 

I gave it a try, and it read almost dead on. Like 0.999. The paper seems to be where it should be
The yeast I used was Muntons dry ale yeast.

Yooper

Recipes 

Do you recall which Muntons? There is one Muntons that is kind of notable for not being very attenuative. Maybe that's the issue here.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

bluedragoon85

Recipes 

It's one that I picked as the dry yeast option from the AHS extract kit. It is Muntons Ale Dry Yeast.