Weird fermentation. Fermentation complete? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Weird fermentation. Fermentation complete?

Reply
 
Thread Tools
Old 11-22-2009, 01:24 AM   #1
Vorsicht709
Recipes 
 
Dec 2007
St John's, Newfoundland
Posts: 139
Liked 1 Times on 1 Posts



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

 
Reply With Quote
Old 11-22-2009, 01:30 AM   #2
Ernie3
Recipes 
 
Oct 2008
Posts: 162
Liked 1 Times on 1 Posts


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??

 
Reply With Quote
Old 11-22-2009, 01:31 AM   #3
Vorsicht709
Recipes 
 
Dec 2007
St John's, Newfoundland
Posts: 139
Liked 1 Times on 1 Posts


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

 
Reply With Quote
Old 11-22-2009, 01:39 AM   #4
pericles
Recipes 
 
Dec 2007
Bryn Mawr, PA
Posts: 744
Liked 22 Times on 22 Posts


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: Hasty IPA
Primary 2:
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber

 
Reply With Quote
Old 11-22-2009, 01:41 AM   #5
Vorsicht709
Recipes 
 
Dec 2007
St John's, Newfoundland
Posts: 139
Liked 1 Times on 1 Posts


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

 
Reply With Quote
Old 11-22-2009, 02:07 AM   #6
pericles
Recipes 
 
Dec 2007
Bryn Mawr, PA
Posts: 744
Liked 22 Times on 22 Posts


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: Hasty IPA
Primary 2:
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber

 
Reply With Quote
Old 11-22-2009, 02:18 AM   #7
Vorsicht709
Recipes 
 
Dec 2007
St John's, Newfoundland
Posts: 139
Liked 1 Times on 1 Posts


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

 
Reply With Quote
Old 11-22-2009, 03:11 AM   #8
HomerJR
 
HomerJR's Avatar
Recipes 
 
Oct 2009
Indiana
Posts: 309
Liked 4 Times on 3 Posts


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.

 
Reply With Quote
Old 11-22-2009, 03:20 AM   #9
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,926
Liked 3201 Times on 1889 Posts


Quote:
Originally Posted by Vorsicht709 View Post
What would be the advantage of leaving it in the primary for two weeks? To ensure adequate fermentation?
The answer is easily provided in Palmer's How to brew...


Quote:
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.
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....
__________________
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

 
Reply With Quote
Old 11-22-2009, 04:01 PM   #10
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


Quote:
Originally Posted by Revvy View Post
That's why many of us skp secondary and leave our beer alone in primary for a month....
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

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
is my fermentation complete? wagonsnz Beginners Beer Brewing Forum 5 06-17-2009 10:12 AM
is fermentation complete amstaffer Winemaking Forum 3 11-29-2008 12:35 AM
Is my fermentation complete? RotorHead6 All Grain & Partial Mash Brewing 5 11-20-2007 05:53 AM
How do I know when fermentation is complete? EgonCT Extract Brewing 3 07-18-2007 05:46 PM
Is fermentation complete? PhoenixCoyote Cider Forum 4 06-18-2006 09:57 PM


Forum Jump