Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > primary fermenting
Reply
 
Thread Tools
Old 05-05-2006, 03:06 PM   #1
beerme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 47
Default primary fermenting

I have an IPA which has been in the primary for two weeks. I is still bubbling through the airlock every 10 seconds. It has been fermenting at a slightly cooler temp than I normally would have it but only a few degrees. When I look at the brew it still is rolling a fair bit. Unsure if I should leave it be or go ahead and transfer to secondary. Any thaughts?

Thanks in advance


beerme is offline
 
Reply With Quote
Old 05-05-2006, 07:23 PM   #2
eelpout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Location: Green bay, WI
Posts: 305
Liked 9 Times on 8 Posts
Likes Given: 2

Default

I would leave it.
The secondary isnt about fermenting really, well sorta, but its more conditioning.
let it ferment out in the primary.


eelpout is offline
 
Reply With Quote
Old 05-09-2006, 02:38 AM   #3
beerme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 47
Default

The brew has slowed a little but still bubbling in the airlock every 15-20 seconds. I took a reading and taste. The OG was 060, today 2 weeks later its at 020. I am not used to my brew taking so long to convert. Taste was on the sweet side being that the IBUs should be 75. First time using Wyeast Northwest ale. Any ideas why it may be taking so long?
beerme is offline
 
Reply With Quote
Old 05-09-2006, 02:54 AM   #4
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,244
Liked 97 Times on 86 Posts
Likes Given: 11

Default

Quote:
Originally Posted by beerme
The brew has slowed a little but still bubbling in the airlock every 15-20 seconds. I took a reading and taste. The OG was 060, today 2 weeks later its at 020. I am not used to my brew taking so long to convert. Taste was on the sweet side being that the IBUs should be 75. First time using Wyeast Northwest ale. Any ideas why it may be taking so long?
you mentioned in the first post that the batch is fermenting cooler than normal. exactly what temp is it fermenting at?

My scottish ale fermented in the 55-60°F range (intentionally) and it took about about 2.5 weeks to ferment out in the primary if I recall correctly.

-walker
__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote
Old 05-09-2006, 03:30 AM   #5
beerme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 47
Default

between 62-65 degrees.
beerme is offline
 
Reply With Quote
Old 05-10-2006, 05:18 AM   #6
Indiana Red
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2006
Location: Idaho, USA, Idaho
Posts: 134
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I think your good to let it set.


__________________
Kegged <Empty>
Primary Dopplebock - #1501
Primary Cherry Meade #1502
Planning Berliner Weisse
BoiseBrewBlog.com
Indiana Red is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Primary Fermenting in a Corny Keg Hugh_Jass General Techniques 193 03-03-2015 04:56 AM
Primary fermenting complete twgreen Cider Forum 3 10-20-2009 01:35 AM
Using primary for fermenting wine? Cugel General Techniques 5 03-30-2008 02:51 AM
Question about Primary fermenting shaneb_2000 General Techniques 6 08-05-2007 06:55 PM
Primary Fermenting Temps PaulHare Beginners Beer Brewing Forum 5 04-19-2005 01:17 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS