Ogri
Well-Known Member
Looking good. Some yeast rafts on the surface and signs of a krausen ring.
Another week, or so, with lower temps towards the end of the week should see the yeast rafts sink. Check then to see if your SG is the same as now. If it is you could bottle and condition for a decent amount of time. If SG has dropped again from the present reading you'd better take another a couple of days After that to see if it has stabilized, then if it has you could bottle. Bulk aging in secondary is also an alternative should you feel it necessary, although you can get just as good, if not better (less risk of incurring an infection or oxidization if you don't transfer to secondary), results by leaving it in primary for quite an extended period.
I take it you added the other pack of BRY-97(?).
By the way, if my calculations are correct (using the estimated OG from beercalculus for your fermentables, with your reported FG, so 1.077 and 1.012), I'd say you've got an ABV of about 8.5%, as is, so using some of the champagne yeast to help carbonation might be a good idea, unless you can get verification that the BRY-97 can handle that high an ABV.
Having said that, are you sure your hydrometer is accurately calibrated?? Your FG seems remarkably low considering the fermentables used.
Another week, or so, with lower temps towards the end of the week should see the yeast rafts sink. Check then to see if your SG is the same as now. If it is you could bottle and condition for a decent amount of time. If SG has dropped again from the present reading you'd better take another a couple of days After that to see if it has stabilized, then if it has you could bottle. Bulk aging in secondary is also an alternative should you feel it necessary, although you can get just as good, if not better (less risk of incurring an infection or oxidization if you don't transfer to secondary), results by leaving it in primary for quite an extended period.
I take it you added the other pack of BRY-97(?).
By the way, if my calculations are correct (using the estimated OG from beercalculus for your fermentables, with your reported FG, so 1.077 and 1.012), I'd say you've got an ABV of about 8.5%, as is, so using some of the champagne yeast to help carbonation might be a good idea, unless you can get verification that the BRY-97 can handle that high an ABV.
Having said that, are you sure your hydrometer is accurately calibrated?? Your FG seems remarkably low considering the fermentables used.