Bottling time

I have a Saison going now on 3 weeks in the fermenter, the action has died down but still a little bit on the top, can I bottle it now?

Recipe basics was 10 lbs LME, 1 LB, danstar saison yeast


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Looks can be deceiving. Stable gravity readings indicate when fermentation is over. Three weeks is typically long enough to complete fermentation.

 

Cool, I'll probably bottle it tomorrow then...


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What yeast? What gravity? What temp? Some strains can stall and that doesnt look like its dropped clear yet so without verifying gravity I wouldnt be so quick to bottle

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Danstar saison....I don't do gravity readings...and it's been like room temps of 65-70 degrees...


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Well then why ask for advice? If you dont take gravity readings and dont want to then youre just guessing. Good luck with that, it might bite you one day

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I'm not asking for advice, I'm asking for opinions...why ask why someone's asking for advice? Your comment brang absolutely nothing to the conversation...


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Do yourself a favor and start checking the specific gravity. The risk of bottle bombs is too great. (not that I know from experience or anything)

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Opinion, advise? Semantics. I gave you my opinion prior-Some belgian strains tend to stall and you point blank said you don't take readings which in my book is poor practice and will bite you one day with bottle bombs. If you're so sure that 3 weeks is fine then go for it and good luck.

I personally don't brew that way. Maybe your asking the question raises enough doubt in your practice to start taking gravity readings


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Ok I will when I get my hands on a hydrometer again, I stopped doing measures cause I felt they weren't accurate....for example I did the coopers lager and it came out at 5.2% abv which doesn't make sense...I've used the "rule of thumb" measurement for a while and try to only use plastic to avoid bottle bombs...


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Sorry duboman, I just like to argue since I use rogue brewing techniques that only an artist like Da Vinci would understand...I post messages on these forums to get my artwork critiqued...


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I would never bottle before the krausen dropped and the beer cleared up. Do you have any way to warm it up? When I do Saisons, I put the fermentor in a 'swamp cooler' with an aquarium heater so I can keep it at 80F.

I haven't used the Belle Saison yeast yet but most Saisons like it warmer.

 

Bleme I feel the exact same way with the kraussen, just wanted one person to confirm my thoughts...I live in rural Alaska so it's hard simulate a warmer situation...however it has been steadily getting better, so I'm thinking in another week it'll be ready...


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If you want to go off of the picture you provided, I personally would wait until all krausen has fallen and the top layer is clear before bottling. Give your FV a slight swirl (not introducing any o2 with the agitation). If the krausen completely falls after you have swirled it around, then bottle. You are not too far away IMO.

Personally, I do use a hydrometer and find it fairly accurate. Cheers!

 

Thanks!


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Are U doing an extract kit? If so the OG is what ever the kit said unless U messed up the water level.

What ABV were U expecting?

What was the og & fg??

Oh yea U don't have a hydrometer. How did you figure the ABV on the lager and did U lager it?