Fermentation issue!! - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermentation issue!!
Cool Brewing Corny 5G & Mini Giveaway

Reply
 
Thread Tools
Old 05-16-2011, 10:33 PM   #1
Lind13
Recipes 
 
Join Date: Mar 2011
Location: Portland, Or
Posts: 106

So we had brewed a little over a week ago and our mash temp was a little high but decided to go ahead with it. We were somewhere around 165 i believe. It was fermenting really well for about 4 days then i was gone for a couple days and just checked on them, from the looks they seem as though they are done fermenting but i took a gravity sample and it is still up around 1.040, there is no krausen left and the airlock is bubbling around 1 per 2 minutes at the most. What can i do to get my FG down? Or do i need to just let it sit another couple days and then bottle and hope it doesnt suck? Any advice would be awesome!



 
Reply With Quote
Old 05-16-2011, 10:55 PM   #2
TTB-J
Recipes 
 
Join Date: Oct 2010
Location: Houston, TX
Posts: 589
Liked 21 Times on 21 Posts
Likes Given: 1


165 is indeed quite high! You could certainly get a lot of unfermentables from mashing that high, but not in the 1.040 range!

Could you talk a little more about your recipe? OG? Yeast used? Fermentation temps?


__________________
If you can read this, you need to drink more beer.

 
Reply With Quote
Old 05-16-2011, 11:09 PM   #3
superjunior
Recipes 
 
Join Date: Mar 2010
Location: ohio
Posts: 1,250
Liked 10 Times on 10 Posts
Likes Given: 1


165 is high but it sounds like your beer is still fermenting. I would let it sit in primary at LEAST 3-4 weeks before bottling. don't rely on your airlock. when the gravity reading is the same 3 days in a row will give you an idea of when initial fermentation is done, but the yeast still have work to do even after that.

 
Reply With Quote
Old 05-16-2011, 11:18 PM   #4
jd3
Recipes 
 
Join Date: Apr 2011
Location: , The Back of the Bus
Posts: 439
Liked 8 Times on 7 Posts


If it is bubbling it is definitely still fermenting.... Let it go at least 3 weeks. Maybe 4. Just relax....

 
Reply With Quote
Old 05-16-2011, 11:29 PM   #5
terrapinj
Recipes 
 
Join Date: Dec 2010
Location: Santa Monica, CA
Posts: 2,412
Liked 170 Times on 126 Posts
Likes Given: 533


what's your ferm temp?

maybe warm it up a little if it's pretty cool

 
Reply With Quote
Old 05-16-2011, 11:45 PM   #6
Lind13
Recipes 
 
Join Date: Mar 2011
Location: Portland, Or
Posts: 106

The OG was around 1.071. The fermentation temp is between 64 and 68 and we did a 10 gal batch split between 2 carboys. One with a britsh ale yeast the other an Irish. They are both sitting at 1.040 and 1.041. I have brewed about 12 batches previous this being my 3rd all grain I can usually tell when primary fermentation is basically done and that is right now lol. I didn't know if I could add some fermentable sugars and pitch new yeast? Or what options I could have.

 
Reply With Quote
Old 05-17-2011, 01:31 AM   #7
kanddr
Recipes 
 
Join Date: Apr 2011
Location: Perry, UT
Posts: 136
Liked 3 Times on 3 Posts
Likes Given: 5


It's fermenting but the 165 probably killed a lot of the yeast so there arent enough to take the FG down to where you want it.

 
Reply With Quote
Old 05-17-2011, 01:38 AM   #8
Shaneoco1981
HBT_LIFETIMESUPPORTER.png
 
Shaneoco1981's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Rochester, MI
Posts: 581
Liked 12 Times on 12 Posts
Likes Given: 4


Quote:
Originally Posted by kanddr View Post
It's fermenting but the 165 probably killed a lot of the yeast so there arent enough to take the FG down to where you want it.
What?

 
Reply With Quote
Old 05-17-2011, 01:51 AM   #9
Lind13
Recipes 
 
Join Date: Mar 2011
Location: Portland, Or
Posts: 106

So how can I get it down? Or can I not? Is it going to be drinkable? We tried the gravity sample and it wasn't all that bad, just bitter from my hops

 
Reply With Quote
Old 05-17-2011, 02:02 AM   #10
BrewKnurd
Recipes 
 
Join Date: Mar 2011
Location: Prairieville, LA
Posts: 2,758
Liked 245 Times on 203 Posts
Likes Given: 112


Quote:
Originally Posted by kanddr View Post
It's fermenting but the 165 probably killed a lot of the yeast so there arent enough to take the FG down to where you want it.
OP didn't pitch at 165, that was just mash temp. and for the record, i'm pretty sure that a 165 pitching temp would kill more than "a lot" of the yeast.


__________________
Fake it til you make it.

 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Issue with Fermentation--please help goin2brew Beginners Beer Brewing Forum 3 12-03-2010 08:16 PM
Fermentation issue stevesbeer Beginners Beer Brewing Forum 5 10-16-2010 07:18 PM
Fermentation issue MastahMan Beginners Beer Brewing Forum 3 07-09-2010 10:55 PM
Stuck fermentation issue ReverseApacheMaster Beginners Beer Brewing Forum 2 11-06-2009 09:13 PM
wee heavy fermentation issue TrannyRock Beginners Beer Brewing Forum 9 04-09-2009 11:33 PM


Forum Jump