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Old 09-26-2005, 02:10 AM   #1
rohan
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Sep 2005
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hi guys.

my beer has been fermenting for nearly 10 days now. i checked it with the hydro and it measured 1010. so its nearly finished. is this normal. i have never had one go this long?? should i be concerned??

 
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Old 09-26-2005, 03:04 AM   #2
SwAMi75
 
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No, you shouldn't.
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Old 09-26-2005, 03:43 AM   #3
homebrewer_99
 
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You don't need any help. Sounds fine to me!
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Old 09-26-2005, 03:46 AM   #4
rohan
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Sep 2005
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thanks guys. i just thought that if you beer ferments for over a week its not good... maby im just panicking a bit..

si i gues all good things come to those who wait hay??

 
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Old 09-26-2005, 04:25 AM   #5
SwAMi75
 
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I've got a beer that took 2 weeks to get down to 1.025 from 1.091 (the trippel in my sig). That batch was bubbling about 2 hours after I pitched the yeast, too.

It all depends on your pitching rate, gravity, oxygenation, yeast viability, temps, etc. Lots of variables. If you're down to 1.010, you should be good to go.
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Old 09-26-2005, 05:01 AM   #6
rohan
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Sep 2005
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good to go as in bottle it sam??

 
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Old 09-26-2005, 05:09 AM   #7
SwAMi75
 
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Well, you say "nearly finished". What did you expect it to get down to?

Unless it started below about 1.045, I'd say yes.....it's ready to bottle.
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Swing from the rafters, shouting those songs
Gone unsung for far too long


 
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Old 09-26-2005, 06:39 AM   #8
rohan
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Sep 2005
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it was 1040 before fermentation. now its 1010 and i was going to bottle it at 1005

 
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Old 09-26-2005, 12:38 PM   #9
homebrewer_99
 
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What does the style of brew say the FG should be when it's done?

If you're within the range then you can rack it to a secondary for clearing.
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Old 09-27-2005, 07:17 AM   #10
rohan
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Sep 2005
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the sg says to bottle at 1005. but i did bottle it at 1010, there was no change in sg gravity over 3 days so i bottled it. we only put them in secondary in australia if thay are going in to kegs. but im getting a get set on the 29th for my birthday. so i will be doing that, putting the beer in secondry.. i dont know why we dont.. all we seem to do over here is buy the can of beer, add 1kg of dextrose, yeast and into your fermenter. after that we bottle it (with the tea spoon of sugar to)

 
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