I need your input... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > I need your input...

Reply
 
Thread Tools
Old 09-22-2009, 07:49 PM   #1
paul
Recipes 
 
Sep 2009
baton rouge
Posts: 46
Liked 1 Times on 1 Posts



Hey guys this is my first post on here . I have been reading the forums for the past 2 weeks getting lots of GREAT tips and advice from you guys, and I need your input on something. I brewed my first batch of beer on 9/13 every thing worked great made a starter and the next morning it was bubbling away. The OG was 1.042 and I took a reading 3 days ago and it was at 1.020. It has stayed at 1.020 for the past 3 days the kit says that the FG should be somewhere around 1.010-1.012.

Here is my question. I spoke with a local HB shop and told them everything above. They told me to go ahead and rack to my secondary and it would start to ferment again. Should I do this? What other options do I have? I don't want a weak sweet tasting beer, and I would prefer not to re-pitch. Thanks again for a great resource for home brewing!!

BTW: The kit I am using is from Midwest. Autumn Amber Ale w/ Munton's 6 gm dry yeast
__________________
"Those Who Forget History Are Doomed to Repeat It"

 
Reply With Quote
Old 09-22-2009, 07:52 PM   #2
ThreeRatBastards
Recipes 
 
Jun 2009
St. Louis
Posts: 195
Liked 9 Times on 4 Posts


What temperature is the fermenter at? I'm just curious because if the temperature dropped for some reason and got too cold, the yeast may have gone into "hibernation" (i can't remember what the specific term is).

 
Reply With Quote
Old 09-22-2009, 08:00 PM   #3
paul
Recipes 
 
Sep 2009
baton rouge
Posts: 46
Liked 1 Times on 1 Posts


It stays anywhere from 69-75 Fahrenheit. I have not taken a reading directly from the fermenter, that is the room temperature. Do you think it got too cold? The first day it was bubbling away and I could feel heat on the sides for the plastic bucket. But after 24hrs the bubbling stopped and it was no longer warm.
__________________
"Those Who Forget History Are Doomed to Repeat It"

 
Reply With Quote
Old 09-22-2009, 08:01 PM   #4
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
 
Nurmey's Avatar
Recipes 
 
Jul 2007
Omaha, NE
Posts: 3,983
Liked 30 Times on 26 Posts


I've made a lot of Midwest's kits and I'm sorry to say that the Munton's yeast they use in them usually stall about 1.020. Racking may get you a few more points.

Midwest's kits are great except for the Munton's yeast.

Welcome to HBT!
__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.

 
Reply With Quote
Old 09-22-2009, 08:07 PM   #5
paul
Recipes 
 
Sep 2009
baton rouge
Posts: 46
Liked 1 Times on 1 Posts


Thanks for welcoming me to the forum! What would be the pro's and con's if I re-pitch or just rack to secondary. How would doing one or the other affect the flavor? I have plenty of beer to get drunk I would just like to try and get the best flavor.

I also like Midwest, would you recommend upgrading the yeast with what they offer?
__________________
"Those Who Forget History Are Doomed to Repeat It"


 
Reply With Quote
Old 09-22-2009, 08:13 PM   #6
ThreeRatBastards
Recipes 
 
Jun 2009
St. Louis
Posts: 195
Liked 9 Times on 4 Posts


Your temps seem fine.

 
Reply With Quote
Old 09-22-2009, 08:14 PM   #7
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
 
Nurmey's Avatar
Recipes 
 
Jul 2007
Omaha, NE
Posts: 3,983
Liked 30 Times on 26 Posts


You could try a better yeast like Nottingham but once a brew is stalled like that there may not be much more you can do.

OTOH, before I got smarter , I bottled many a Munton's brew at that gravity. Just make sure by swirling your primary or racking that it's not going to go any lower.
__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.

 
Reply With Quote
Old 09-22-2009, 08:27 PM   #8
paul
Recipes 
 
Sep 2009
baton rouge
Posts: 46
Liked 1 Times on 1 Posts


Do you think this stall will affect my bottling? I do not have a keg and I have to carbonate by bottles.
__________________
"Those Who Forget History Are Doomed to Repeat It"

 
Reply With Quote
Old 09-22-2009, 08:38 PM   #9
phatuna
 
phatuna's Avatar
Recipes 
 
Mar 2009
San Diego
Posts: 794
Liked 5 Times on 5 Posts


give it a little swirl, then let it sit for another week or two. I would let it sit in primary for 3 weeks and not use a secondary, I'm not sure why moving to secondary now would get your yeast going again rather than just stirring your primary a bit.

Do a search on here for Muntons, you'll get some input on the strain and you can decide on future batches if you would like to use it again.

I use Nottingham and S-05 often, and for the type of beer that I like, it finishes nice and crisp.

 
Reply With Quote
Old 09-22-2009, 08:40 PM   #10
paul
Recipes 
 
Sep 2009
baton rouge
Posts: 46
Liked 1 Times on 1 Posts


Do you mean swirl the bucket or take the lid off and swirl with a spoon?
__________________
"Those Who Forget History Are Doomed to Repeat It"

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
looking for input bterry25 Winemaking Forum 2 05-16-2009 11:29 PM
HELP!!! Need some input... Duckfoot Commercial Brew Discussion 12 12-14-2008 06:47 PM
Help/Input for my first IPA halvey Beginners Beer Brewing Forum 25 11-20-2008 02:37 AM
need a little input... gunwolf Winemaking Forum 6 09-20-2008 11:46 PM
Need Input on my First IPA JRGSPE73 Recipes/Ingredients 11 05-05-2006 03:27 AM


Forum Jump