Do i have a 6% Alcohol Beer on my hands? - Home Brew Forums
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Old 05-10-2010, 03:13 AM   #1
echotraveler
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Apr 2010
Puerto Rico
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Hey guys, Im making a Stout that calls for 1.070 intial gravity and an ending gravity of 1.017

After cooking and cooling i got a 1.065 gravity reading...

its been 12 days already and the gravity is at 1.020

I was worried about the yeast not bubbling co2 thru the lock...but it seems my wort is now beer, around 6% alcohol. I drank the gravity sample...it smelled really nice, and tasted like not primed stout....GOOD!

will take a new reading in 2 daysm, then pass into a glass carboy for 1 more week...




 
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Old 05-10-2010, 03:18 AM   #2
Rick500
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Jun 2008
KY
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It's 5.9% right now.

Whether it's done fermenting or not is another question. Take another reading tomorrow, and if it's the same, take another reading the next day. If it's still the same, it's done fermenting.

If you want to try to get it down another couple of points, you could try gently swirling the fermenter to try to get the yeast back in suspension.



 
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Old 05-10-2010, 03:19 AM   #3
JonK331
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Nov 2009
Fremont, CA
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~5.89. Your fermentation is probably finished

 
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Old 05-10-2010, 03:20 AM   #4
hfd73
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Dec 2009
Houston
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Are you going to secondary? I've had some higher gravity beers that got a second wind on fermentation after racking to a secondary. Might be worth a try, or just let it sit for another week or 2. What is it they always say on here? RDWHAHB

 
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Old 05-10-2010, 03:21 AM   #5
JonK331
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I wouldn't swirl it if I were you. Also, opening the fermenter every day to check is a good way to let bacteria in your beer. just wait another week and check again. If it is an extract batch with a lot of steeping grain, 1.020 may be as low as it's going to go.

 
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Old 05-10-2010, 03:31 AM   #6
echotraveler
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Apr 2010
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Quote:
Originally Posted by JonK331 View Post
I wouldn't swirl it if I were you. Also, opening the fermenter every day to check is a good way to let bacteria in your beer. just wait another week and check again. If it is an extract batch with a lot of steeping grain, 1.020 may be as low as it's going to go.
Since there were no bubbles coming out of the airlock, on day 8 i got worried and opened it up...swirled the yeast very gently with a sanitized spoon.

 
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Old 05-10-2010, 03:47 AM   #7
JonK331
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Nov 2009
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Some yeast strains don't off gas as much as others so bubbles in the airlock are not necessarily a good indicator. You'll be okay, just wait another week and check the gravity.

 
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Old 05-10-2010, 04:02 AM   #8
Tlylebrew
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Mar 2009
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While I would be the first to admit being clean and santizing is important, once you have a good fermentation going on you are fine. Beer is a very robust thing, swirling is not a bad thing. You will not oxidize your wort because there is no oxygen present. The only thing above your beer is the CO2 release from the yeast.
I would agree opening the ferementer is a possible way to add infection, but once a beer is feremnted to infect it you would have to introduce a huge amount of bacteria to create an infection.


Quote:
Originally Posted by JonK331 View Post
I wouldn't swirl it if I were you. Also, opening the fermenter every day to check is a good way to let bacteria in your beer. just wait another week and check again. If it is an extract batch with a lot of steeping grain, 1.020 may be as low as it's going to go.

 
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Old 05-10-2010, 04:56 AM   #9
JonK331
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Nov 2009
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Swirling re-suspends the trub as well as the yeast. Not necessarily a good thing.

 
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Old 05-10-2010, 12:28 PM   #10
remilard
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Nov 2008
Kansas City
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There isn't really any point in correcting the OPs 6 ABV to 5.89 or whatever as that .131 approximation is fairly crude.



 
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