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I've been using the 1 gallon grain kits from Brooklyn Brew Shop. Different mix each time, but the first took 4 weeks till activity in the fermenter ceased and the second is into it's third week and just starting to slow. Both fermented in the primary only, a glass gallon jug.
My third, I left in the boil kettle for the primary ferment and moved it to a glass jug yesterday after 1 week. It looks as if activity is almost nothing and ready to bottle. So I'm letting it settle since I had let a bit of yeast and trub muddy up the beer when I transferred it.
This last batch had an OG of 1.080 and now is 1.025, measured with hydrometer. Will wait till Monday or Tuesday to see if that is the final.
I didn't do gravity readings on the first batch. But it was likely high too as it's recipe called for sugar at flame out. The second went in the fermenter at 1.054 and I won't know till I pull it for bottling what it's final is.
The grain packs for all the recipes I've used appear to be the same. And from a number on the yeast packet, googling suggests it is saccharomyces cerevisiae. The yeast weighed 3.1 grams. I think that's a common top fermenting yeast used for many things.
So any thoughts on why this would be ready to bottle so much sooner than the others? They've all been in a fairly stable 69°F to 70°F temps during the ferment.
The higher gravity? Fermenting in the boil kettle with probably more than twice the surface area of the jug?
My third, I left in the boil kettle for the primary ferment and moved it to a glass jug yesterday after 1 week. It looks as if activity is almost nothing and ready to bottle. So I'm letting it settle since I had let a bit of yeast and trub muddy up the beer when I transferred it.
This last batch had an OG of 1.080 and now is 1.025, measured with hydrometer. Will wait till Monday or Tuesday to see if that is the final.
I didn't do gravity readings on the first batch. But it was likely high too as it's recipe called for sugar at flame out. The second went in the fermenter at 1.054 and I won't know till I pull it for bottling what it's final is.
The grain packs for all the recipes I've used appear to be the same. And from a number on the yeast packet, googling suggests it is saccharomyces cerevisiae. The yeast weighed 3.1 grams. I think that's a common top fermenting yeast used for many things.
So any thoughts on why this would be ready to bottle so much sooner than the others? They've all been in a fairly stable 69°F to 70°F temps during the ferment.
The higher gravity? Fermenting in the boil kettle with probably more than twice the surface area of the jug?