YorkshireAdam
Member
- Joined
- Oct 20, 2020
- Messages
- 10
- Reaction score
- 2
Hi all! I'm brand new to this forum and seeking a bit of advice if I may! I've got a pale ale brewing right now.....OG measured 1.050 on the nose, so by my calcs using the high/low attenuation range (73% - 77% for the Wyeast 1056 American Ale Yeast I'm using), I was anticipating a FG of 1.012-1.014.....so far, so normal!
Except.....today is - ostensibly - bottling day (it is to be bottle-conditioned) and not only is she already reading 1.008......she's still merrily bubbling away (a decent gurgle in the airlock about every minute - 64 seconds to be precise...regular as clockwork)!
For context as to why this might be, my rudimentary setup is not temperature controlled - I usually ferment my beers in the garage which has some insulation and works fine in summer, but a few days into this one it was progressing slowly and it dawned on me that the temperature here in the UK had taken a bit of a tumble over the past few days (reading about 16/17c in the garage) which was obviously slowing things down....so I moved it indoors (22-23c) and WHOOMPH! Airlock-a-go-go! So my scientific take on things is that the chilly, depressed yeast - hunkered in the corner wearing scarves - have now donned their bermuda shorts and aviators and are partying like 17 year olds in Magaluf .
But anyway, back to the here-and-now....do I:
a). Ignore the bubbles and bottle now, rationalising that @ 1.008 it must be done (or close to)?!
b). Just keep taking gravity readings until they stabilise, wherever it ends up?
I'd also be interested to hear anyone's thoughts or similar experiences of yeast 'over-performing' like this?
Thanks in advance!
Except.....today is - ostensibly - bottling day (it is to be bottle-conditioned) and not only is she already reading 1.008......she's still merrily bubbling away (a decent gurgle in the airlock about every minute - 64 seconds to be precise...regular as clockwork)!
For context as to why this might be, my rudimentary setup is not temperature controlled - I usually ferment my beers in the garage which has some insulation and works fine in summer, but a few days into this one it was progressing slowly and it dawned on me that the temperature here in the UK had taken a bit of a tumble over the past few days (reading about 16/17c in the garage) which was obviously slowing things down....so I moved it indoors (22-23c) and WHOOMPH! Airlock-a-go-go! So my scientific take on things is that the chilly, depressed yeast - hunkered in the corner wearing scarves - have now donned their bermuda shorts and aviators and are partying like 17 year olds in Magaluf .
But anyway, back to the here-and-now....do I:
a). Ignore the bubbles and bottle now, rationalising that @ 1.008 it must be done (or close to)?!
b). Just keep taking gravity readings until they stabilise, wherever it ends up?
I'd also be interested to hear anyone's thoughts or similar experiences of yeast 'over-performing' like this?
Thanks in advance!