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11-22-2009, 12:24 AM
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#1
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Senior Member
Join Date: Dec 2007
Location: St John's, Newfoundland
Posts: 127
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Weird fermentation. Fermentation complete?
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I started an extract batch of stout about three days ago.
The first day the fermentation was crazy! My bucket could barely contain it. Then overnight the fermentation slowed down drastically. Today the airlock is bubbling about every 3 minutes.
My OG was 1.044, and today I checked and it was 1.018. I plugged this into a brew calculator and it gave me an ABV of about 3.1%.
Do you think the fermentation is complete? Or could fermentation still be ongoing?
Ps. sorry for all the questions
Thanks
__________________
Hättet Adam Bier besessen, hättet er den Apfel nicht gegessen.
Translation: If adam had possessed beer, he would not have eaten the apple
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11-22-2009, 12:30 AM
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#2
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Senior Member
Join Date: Oct 2008
Posts: 162
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Don't be sorry. You need the same Hydrometer reading three days in a row to be absolutely sure.
Seems awfully fast to me. Do you have a Hydrometer??
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11-22-2009, 12:31 AM
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#3
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Senior Member
Join Date: Dec 2007
Location: St John's, Newfoundland
Posts: 127
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Yup, I took a hydrometer reading today, and It was 1.018, it started at 1.044.
__________________
Hättet Adam Bier besessen, hättet er den Apfel nicht gegessen.
Translation: If adam had possessed beer, he would not have eaten the apple
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11-22-2009, 12:39 AM
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#4
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Senior Member
Join Date: Dec 2007
Location: Bryn Mawr, PA
Posts: 728
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Your beer is NOT done fermenting. And even if it were, a stout needs more than 48 hours in the fermenter in order to mellow. Hang out, give it a few weeks, THEN bottle. (Or Keg.)
__________________
Primary 1:
Primary 2: Kitchen Sink IPA
Secondary: Soured Golden, Belgian Golden Strong
Kegged: American Wheat, American Amber, Pliny the Elder
Planning: Union Jack IPA
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11-22-2009, 12:41 AM
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#5
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Senior Member
Join Date: Dec 2007
Location: St John's, Newfoundland
Posts: 127
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I was planning on transferring it to a secondary after about a week, and keep it in the secondary for about 15 days
__________________
Hättet Adam Bier besessen, hättet er den Apfel nicht gegessen.
Translation: If adam had possessed beer, he would not have eaten the apple
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11-22-2009, 01:07 AM
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#6
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Senior Member
Join Date: Dec 2007
Location: Bryn Mawr, PA
Posts: 728
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Consider giving it two weeks in the primary? No one has EVER encountered a problem with autolysis in just two weeks, and you'll have a much mellower beer. PLUS, if there IS a problem, at least you won't wonder if you should have waited longer.
__________________
Primary 1:
Primary 2: Kitchen Sink IPA
Secondary: Soured Golden, Belgian Golden Strong
Kegged: American Wheat, American Amber, Pliny the Elder
Planning: Union Jack IPA
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11-22-2009, 01:18 AM
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#7
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Senior Member
Join Date: Dec 2007
Location: St John's, Newfoundland
Posts: 127
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What would be the advantage of leaving it in the primary for two weeks? To ensure adequate fermentation?
__________________
Hättet Adam Bier besessen, hättet er den Apfel nicht gegessen.
Translation: If adam had possessed beer, he would not have eaten the apple
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11-22-2009, 02:11 AM
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#8
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Senior Member
Join Date: Oct 2009
Location: Indiana
Posts: 306
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I'm no expert, having only followed this site for a couple of months, but extra time in the primary gives the yeast adequate time to do their necessary "clean-up" work. Until recently, my brews have always had a "not quite done" taste to them, but since I've left them in the primary a little longer, the taste has improved quite a bit.
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11-22-2009, 02:20 AM
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#9
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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Quote:
Originally Posted by Vorsicht709
What would be the advantage of leaving it in the primary for two weeks? To ensure adequate fermentation?
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The answer is easily provided in Palmer's How to brew...
Quote:
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Originally Posted by How To Brew
Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most canned kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur.
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Thie yeast are really tenacious creatures and if left to their own devices like to actually clean p after themselves,. They like to go back and eat the byproducts of normal and abnormal fermenatations.
If you leave then alone...not rush the beer to a secondary, or to bottles, then can swim along cleaning up many of the stuff that leads to off flavors...
That's why many of us skp secondary and leave our beer alone in primary for a month....
__________________
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
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11-22-2009, 03:01 PM
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#10
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Senior Member
Join Date: Jun 2007
Location: Nebraska
Posts: 6,887
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Quote:
Originally Posted by Revvy
That's why many of us skp secondary and leave our beer alone in primary for a month....
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And some of us still do a secondary after a 2-3 week primary. I can never avoid sucking up yeast when racking, no matter how careful I try to be, so a secondary still gets me a clearer beer, and the longer primary gives me a better tasting beer and less suspended yeast going into secondary.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
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