Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Gravity high in secondary
Reply
 
Thread Tools
Old 06-23-2012, 02:12 AM   #1
krahm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Denton, TX
Posts: 88
Liked 10 Times on 9 Posts
Likes Given: 1

Default Gravity high in secondary

I know, I know. I should have checked FG on this before transferring it to secondary. Mea culpa.

This is my second AG batch. It's an amber ale. OG was much higher than expected due to surprisingly high efficiency and higher than expected boil-off rate with a new 10-gallon kettle. It was 1.059, to be precise (I was shooting for 1.054). Being new to the process, I shrugged it off, instead of adding some water (I didn't want to screw up the hopping on this one). I pitched a 1.5 liter starter of 1056, and fermentation seemed to really take off, so I didn't sweat it. I was in a rush tonight (dinner was on its way to the table, and my daughter was begging for ice cream already), so I racked to secondary. After dinner, I took a hydro sample from the dregs of the primary and saw the gravity was still at 1.019 (at day 12). There's still a lot of yeast in suspension (it's still pretty milky). Obviously, I'll give it another week in secondary and check it again to see what's happening, but is it likely to go down at this point, or is it more likely I'll need to pitch some more yeast? Thoughts?


krahm is offline
 
Reply With Quote
Old 06-23-2012, 02:40 AM   #2
hercher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Scranton
Posts: 928
Liked 49 Times on 46 Posts
Likes Given: 6

Default

It's likely to continue fermenting in the secondary. You've got plenty of yeast in suspension, so assuming a fair part of that 1.019 beer is fermentable sugars, the yeast will continue to do its thing.


__________________
Brody's Brew House

Primary: American Pale Ale, Coffee Porter(
Seconary: Don't use one, generally
Kegged: Saison
Planned: Either a brown ale or a Scottish Strong Ale

"For a quart of ale is a dish for a king." - Shakespeare
hercher is offline
 
Reply With Quote
Old 06-23-2012, 02:40 AM   #3
avidhomebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 2,552
Liked 23 Times on 22 Posts

Default

I'd be surprised if you need to pitch more yeast. All you need is more time.
avidhomebrewer is offline
 
Reply With Quote
Old 06-23-2012, 07:26 PM   #4
krahm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Denton, TX
Posts: 88
Liked 10 Times on 9 Posts
Likes Given: 1

Default

Okay, I won't panic, then. I see some yeast is settling out already this morning, so I'll try swirling it back in it a few times over the course of the week if the gravity doesn't go down. Thanks for the words of wisdom.
krahm is offline
 
Reply With Quote
Old 06-23-2012, 07:32 PM   #5
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

Leave it alone for another week or two (at least). I'd also advise looking into NOT racking to a brite tank except when requires either for the style or to add something that works BEST off of the yeast.

I get super clear brews by giving them at least three weeks in primary and using a yeast that's rated at least high in flocculation. The vast majority of ales benefit more from a long primary.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 06-24-2012, 01:02 PM   #6
krahm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Denton, TX
Posts: 88
Liked 10 Times on 9 Posts
Likes Given: 1

Default

Oh, I know. I'm planning to dry hop this one, though, and when I do that in primary, I seem to be losing a lot of aroma to the yeast cake.

But I'll leave it alone for a while, like you suggest. I guess there's no rush.
krahm is offline
 
Reply With Quote
Old 06-24-2012, 03:37 PM   #7
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

Rushing homebrew rarely ends well. Depending on your mash temp, the yeast could have already converted all the sugars it can into happy juice.

With the flocculation rating of Wyeast 1056 (medium-low) it will take some time to fall out of suspension (or at least what you can see will fall out, there will be more than enough to bottle carbonate still in there).

I suggest reading more of the readily available information about a yeast strain before selecting it. If it's with a kit, you can often either substitute it with another, or have them not include it at all. If you're making your own recipe, then you have the ability to select any yeast you wish.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 06-24-2012, 05:01 PM   #8
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1082 Times on 788 Posts
Likes Given: 3977

Default

First off, you wanna take those readings before racking off the yeast. Readings, as in multiple ones over a few days to make sure FG is stable. Ice cream or not, you shouldn't even be thinking about racking before you've taken the first of those readings. In this case, and considering the yeast used, after 12 days it's probably not going to drop any lower. 1056 will, however, stay up and leave the beer cloudy for some time after FG is reached.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote
Old 07-06-2012, 05:54 PM   #9
krahm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Denton, TX
Posts: 88
Liked 10 Times on 9 Posts
Likes Given: 1

Default

So the beer is fine. I'm guessing that transferring it agitated it and got the yeast going again. It was down to 1.014 after 2 days and steady for a week. Given the high starting gravity, that's as low as I would expect it to drop. It's been on the hops 5 days, so it's going into bottles tonight. Thx for the advice.


krahm is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary for high gravity beer Komie182 Fermentation & Yeast 12 01-28-2015 07:54 PM
When Should I transfer to secondary for High Gravity brew? losman26 Fermentation & Yeast 6 03-23-2012 05:40 PM
Transferred to Secondary.. Specific Gravity too high - Suggestions? SteveBrewSD Fermentation & Yeast 7 11-08-2011 07:42 PM
How long to secondary high gravity ales (barley wine etc..) permo Fermentation & Yeast 8 05-28-2010 02:12 PM
flocculent yeast + high gravity + extended secondary = no carbonation? permo Fermentation & Yeast 7 02-15-2010 09:46 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS