kcstrom
Well-Known Member
Hi,
I've done some searching around about bottling when the expected final gravity is not reached, but I didn't find any threads that had situations close enough to mine for me to feel like I really had a firm enough answer.
This is my third brew and I'm anxious to bottle it as my first two brews will likely be all consumed by the time this one would be ready to consumption if I bottle it tomorrow.
Here are the notes that I've kept since the brew day for this beer.
12/13/08
* 3.3 lbs Coopers Light Malt Extract
* 3.3 lbs Alexander Pale Malt Extract
* 2 oz Carafa I Chocolate Malt
* 2 oz British Crystal 30-37L
* 1 oz Black Malt
* .5 oz Target Hop Pellets
* .5 oz Goldings Hop Pellets
* 1/2 tsp. Irish moss
* Wyeat Activator 1098 British Ale, MFG 02Dec08
* Steeped grains for 35 minutes at 160F
* Put in malt extract
* Boiled for 5 minutes and added Target hops
* Added Goldings hops with 25 minutes left
* Added Irish moss with 20 minutes left
* Cooled in ice bath in sink to 75F
* Original specific gravity: 1.050
* Specific gravity measured on 12/31/2008: 1.020 @ ~65F
* Specific gravity measured on 01/02/2008: 1.020 @ ~65F
I don't really care about the alcohol content difference, but I don't want funky flavors do to it not fermenting properly and I especially don't want any bottle bombs. Am I at risk for either of these if I bottle tomorrow (01/04/2008)?
Also, if I shouldn't bottle it and should try to get it to start fermenting again, what would be the best way to accomplish that without affecting the flavor or causing greatest risk for infection? I have some "yeast nutrient" from a LHBS. Should I put a bit of that in and gently swirl the beer around?
This beer is still in its primary fermentation vessel (Better Bottle) as I haven't been using a secondary.
Edit: One more bit of information: I bought this as a kit from a LHBS (the first "kit" that I've purchased) that included all of the ingredients listed above.
Thanks.
kcstrom
I've done some searching around about bottling when the expected final gravity is not reached, but I didn't find any threads that had situations close enough to mine for me to feel like I really had a firm enough answer.
This is my third brew and I'm anxious to bottle it as my first two brews will likely be all consumed by the time this one would be ready to consumption if I bottle it tomorrow.
Here are the notes that I've kept since the brew day for this beer.
12/13/08
* 3.3 lbs Coopers Light Malt Extract
* 3.3 lbs Alexander Pale Malt Extract
* 2 oz Carafa I Chocolate Malt
* 2 oz British Crystal 30-37L
* 1 oz Black Malt
* .5 oz Target Hop Pellets
* .5 oz Goldings Hop Pellets
* 1/2 tsp. Irish moss
* Wyeat Activator 1098 British Ale, MFG 02Dec08
* Steeped grains for 35 minutes at 160F
* Put in malt extract
* Boiled for 5 minutes and added Target hops
* Added Goldings hops with 25 minutes left
* Added Irish moss with 20 minutes left
* Cooled in ice bath in sink to 75F
* Original specific gravity: 1.050
* Specific gravity measured on 12/31/2008: 1.020 @ ~65F
* Specific gravity measured on 01/02/2008: 1.020 @ ~65F
I don't really care about the alcohol content difference, but I don't want funky flavors do to it not fermenting properly and I especially don't want any bottle bombs. Am I at risk for either of these if I bottle tomorrow (01/04/2008)?
Also, if I shouldn't bottle it and should try to get it to start fermenting again, what would be the best way to accomplish that without affecting the flavor or causing greatest risk for infection? I have some "yeast nutrient" from a LHBS. Should I put a bit of that in and gently swirl the beer around?
This beer is still in its primary fermentation vessel (Better Bottle) as I haven't been using a secondary.
Edit: One more bit of information: I bought this as a kit from a LHBS (the first "kit" that I've purchased) that included all of the ingredients listed above.
Thanks.
kcstrom