Hi all. Relatively new poster, been lurking (and learning like crazy) for over 6 months.
I'm having a peculiarity with my first brew made with harvested yeast from some Bell's amber. The second batch, a Two Hearted clone made with yeast from the same washing is finishing up fine and as expected.
brewed 11/17/2010
Best Brown Clone v2
All Grain
6 gallon batch
13 # 2 row
1 # Biscuit
1 # Crystal 60
1 # Victory
.25 # Chocolate
Mash at 155 for an hour
.3 oz Galena 60 min
.9 oz Cascade 60 min
.3 oz Fuggles 15 min
.9 oz Fuggles 5 min
OG 1.069
current FG 1.020
Pitched Bell's yeast harvested from Bells Amber, grown to 2 liter started, washed and saved in the back of the fridge. Made a 1400 ml starter from the saved washed yeast. Fermentation took off right away (overnight) and proceeded as normal except for the Kreusen (sp?) staying high for more than 2 weeks. I fermented in a temp controlled cabinet kept at 62*. Now at ~ 6 weeks, the gravity has settled out at 1.020 (sampled over 3 days), the samples taste really good and I'm wondering if I should bottle. There are still a STEADY stream of REALLY SMALL bubbles rising through the beer which is unlike any other beer I've made to date (28 brews since April 2010)
Should I bottle or wait? Or rack to secondary and wait? or cold crash in the garage (45*) and bottle?
Thanks for the expertise, you guys. I'm buy a membership when I clean up the finances from Xmas...
BSD
I'm having a peculiarity with my first brew made with harvested yeast from some Bell's amber. The second batch, a Two Hearted clone made with yeast from the same washing is finishing up fine and as expected.
brewed 11/17/2010
Best Brown Clone v2
All Grain
6 gallon batch
13 # 2 row
1 # Biscuit
1 # Crystal 60
1 # Victory
.25 # Chocolate
Mash at 155 for an hour
.3 oz Galena 60 min
.9 oz Cascade 60 min
.3 oz Fuggles 15 min
.9 oz Fuggles 5 min
OG 1.069
current FG 1.020
Pitched Bell's yeast harvested from Bells Amber, grown to 2 liter started, washed and saved in the back of the fridge. Made a 1400 ml starter from the saved washed yeast. Fermentation took off right away (overnight) and proceeded as normal except for the Kreusen (sp?) staying high for more than 2 weeks. I fermented in a temp controlled cabinet kept at 62*. Now at ~ 6 weeks, the gravity has settled out at 1.020 (sampled over 3 days), the samples taste really good and I'm wondering if I should bottle. There are still a STEADY stream of REALLY SMALL bubbles rising through the beer which is unlike any other beer I've made to date (28 brews since April 2010)
Should I bottle or wait? Or rack to secondary and wait? or cold crash in the garage (45*) and bottle?
Thanks for the expertise, you guys. I'm buy a membership when I clean up the finances from Xmas...
BSD