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Old 02-06-2008, 06:10 AM   #1
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Default It won't stop fermenting....help!

Hey All,

My 5th batch of beer sat in the Primary for one week, and now has been in the secondary for 3 weeks going on the fourth in a few days. It is still producing bubbles at one every 20 seconds day and night. When should I bottle, considering all of this fermentation going on? It is an amber ale extract brew with one pound of grain, 7.5 lbs of LME and one pound of blond belgium candy sugar. It started on the cold side 58-68 degrees for two weeks, then I put a heater in the room to keep it above 64 degrees. The fermentation started of with a nice thick krausen and bubbled madly. The gravity reading is 1.02. It seems like it should be done. What should I do?

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Old 02-06-2008, 06:25 AM   #2
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you probably stalled your fermentation by transferring to secondary too quickly. just give it time. you could pitch more yeast if you'd like.

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Old 02-06-2008, 06:27 AM   #3
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what was the gravity when you transferred? 1.020 sounds like it aint done yet.

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Old 02-06-2008, 06:30 AM   #4
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Could it be stalled if it has been bubbling between once every 10 to 20 seconds for the whole 4 week fermentation? The bubbling definitely hasn't seemed slow or "stalled" at all. Could it be stalled? Would stirring the yeast cake at the bottom put enough yeast in the brew to revive the fermentation or is repitching the only answer?

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Old 02-06-2008, 06:32 AM   #5
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Gravity was 1.015 at transfer to secondary. The krausen had totally fallen down when I transferred. Thanks for the help guys. I'm sitting here just really wanting to crack a beer and bottle this batch. I'm running out of my last batch and gettin impatient.

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Old 02-06-2008, 06:35 AM   #6
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basically, you shouldn't transfer from the primary until your fermentation is FINISHED. secondary is only for clearing...you left alot of yeast behind. it is still fermenting, but doesn't have as much yeast to do the job.

rousing it may help to finish those last few points. that's probably what i would do, before repitching.

anyway, it's nothing to really worry about...it's just going to take longer, probably. rouse it (give it a good swirl, no splashing) and give it another week, then see where it's at.

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Old 02-06-2008, 06:35 AM   #7
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woah, wait...it was 1.015 at transfer and now it's at 1.020? that's not right...

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Old 02-06-2008, 06:40 AM   #8
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What do you think isn't right? I transferred it too early? The gravity shouldn't change in the secondary?

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Old 02-06-2008, 06:42 AM   #9
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the gravity should never go up! your beer starts at say 1.050, then as the yeasties eat the sugars. 1.040 to 1.030 to 1.020, etc.

it shouldn't be at 1.015 then jump back up to 1.020

sounds like you should take another reading to be sure. 1.015 is much closer to your intended final gravity.

EDIT: also, don't trust your airlock. co2 can be making that thing pop long after fermentation is finished. the only thing you should really rely on is your good ole hydrometer.

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Old 02-06-2008, 06:49 AM   #10
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I see what your saying. I think that my gravity reading at transfer must have been off. The gravity thing is still sorta a mystery to me. Took a sample the two days ago and it definitely said 1.02. I'm gonna check it again right now. DeathBrewer, thanks so much for your help.

When you take your gravity reading do you pull a sample out of the carboy and into a tall tube or drop the hydrometer into the carboy and read it that way. I find the bubbles at the top of the beer surface sometimes make it hard to read the gravity in the carboy. Those little bubbles tend to stick to the hydrometer.

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