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Old 04-21-2012, 08:53 AM   #1
gdoggy
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Apr 2012
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I started a Burton bridge porter kit 8 days ago which bubbled like made for the first 3 days and then stopped. Current gravity reading is 1.012 and has been for 3 days. (Instructions say it should finish at 1.008)

Will transferring to a secondary fermenter help bring it down further?

Is it really worth using a secondary fermenter or should I just keg?

Is bottling better? I have got enough bottles but wanted to get a Belgian abbey on next which I would prefer in bottles.

Thanks

 
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Old 04-21-2012, 09:27 AM   #2
BuddyWeiser
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If fermentation is not finished, then maybe there is a lack of oxygen or something to that effect. You could try waking the yeast up to do their job by gently stiring and maybe even bump up the temperture a little.

Alternately, you could try pitching more yeast. Champagne yeast is a cheap, dry yeast that you can add without adding any significant flavor to the beer.

In any case, if you expect it to ferment more, then you might consider waiting. I have no idea what fermenting inside a keg can do, but I know over primed bottles can happen if the beer's not done fermenting.
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Old 04-21-2012, 09:38 AM   #3
House12
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Feb 2012
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Quote:
Originally Posted by gdoggy
I started a Burton bridge porter kit 8 days ago which bubbled like made for the first 3 days and then stopped. Current gravity reading is 1.012 and has been for 3 days. (Instructions say it should finish at 1.008)

Will transferring to a secondary fermenter help bring it down further?

Is it really worth using a secondary fermenter or should I just keg?

Is bottling better? I have got enough bottles but wanted to get a Belgian abbey on next which I would prefer in bottles.

Thanks
A secondary won't do anything to the FG, and in my opinion, racking to a secondary is just asking for trouble.

What was your OG? And what yeast did you use?
If your OG was higher than planned, it could be that your attenuation is just fine, or that your hydrometer is a bit off. Also, did you correct for temperature?

 
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Old 04-21-2012, 10:26 AM   #4
gdoggy
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Apr 2012
Stoke, Staffordshire
Posts: 26

OG 1043, currently 1012 corrected values. Just over 4%, target was 4.5%.

Not sure on the yeast, it's a kit.
Tastes ok.
Only my 3rd try but this is the first time it doesn't taste like an obvious home brew.
Think that was down to forking out for "Geordie beer enhancer" rather than using sugar.

Wanna get into extract brewing but stuck with kits until I can at least get a decent brew from a kit and gather the right equipment.

 
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Old 04-21-2012, 10:34 AM   #5
gdoggy
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Apr 2012
Stoke, Staffordshire
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Hmmm... I've just read the instructions that came with it. They are generic for different types of beer but I've just noticed...

"For porter you will need to add an extra 200gms of sugar and you can also use dark dried malt"

Do you think it's too late to add this now?

If I was to add it, should I boil it in a small amount of water first?

Is stirring a brew at this stage ok?

Maybe I could boil the sugar in water, put that into another fermenter and get the brew off the old sediments.

Any thoughts?

 
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Old 04-21-2012, 10:37 AM   #6
RM-MN
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I don't think your beer is done with the ferment yet. While it went through the easy sugars quickly I think it has more to go yet and will take it's sweet time doing so. Give this another week and it will probably finish near the projected FG and end up tasting better too.

 
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Old 04-21-2012, 10:42 AM   #7
gdoggy
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Apr 2012
Stoke, Staffordshire
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If I leave it, will the sediment taint it?

 
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Old 04-21-2012, 11:49 AM   #8
Begin2Brew
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Let it go it will not hurt to leave it in the primary. Every beer I brew sits in primary for a month. This gives the yeast time to clean up.
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Old 04-21-2012, 06:15 PM   #9
gdoggy
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Apr 2012
Stoke, Staffordshire
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Noticed a few bubbles today... Only one blow every half hour... I'll leave it a few more days. Thanks

 
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Old 04-21-2012, 06:19 PM   #10
oakbarn
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