Clarification on Specific Gravity/Pale Ale

[Jamie8747]

I have finally taken the jump into home brewing and am loving it.

I started my first batch with a True Brew Pale Ale that I started 7 days ago. My initial SG was 1.045. The instructions indicated "fermentation should continue for 48-72 hrs and settle there after". I am still getting evidence of fermentation (lifting of the float in the airloc) at day 7. I took an SG at day 7 (1.018 @66 degrees). The brew stats suggest a final gravity of 1.010-1.012.

My questions are:

1. Is it normal for fermentation to last this long and/or longer than the instructions indicate?

2. If yes for question #1, can it go for too long? If so, when should I stop and bottle?

3. If fermentation ceases at an SG above the recommended level and I bottle, will I risk having bursting bottles?


I really appreciate the feedback.

 

[BargainFittings]

1. Yes its normal. Several factors such as yeast health, temperature, wort nutrient levels and oxygen levels can effect fermentation time.

2. It will take as long as it takes. It will stop. Measure three consecutive days of no change before bottling.

3. Not necessarily. See #1 for same reasons on difference in finishing gravity.

Just monitor the finish gravity several days in a row and when it stops changing you can bottle.

Another thing to do is actually taste the finished beer and if it taste dry (relative to the style) to your palate its probably done fermenting.

 

[thebamaking]

1. i have heard of fermentations taking up to 3 weeks, but have never heard of it for a pale ale, and personally its never taken longer than 6 days. i wouldn't worry about it though, it should slow down and stop in a few days if not sooner.

2. I don't understand this question...you can't really over-ferment a beer, the point is to reach complete or close to complete fermentation.

3. you won't risk bottle bombs due to tiny differences in gravity. it will depend on the amout of priming sugar or carb tabs you use.

 

[homebrewer_99]

Nothing to worry about. It sounds on track.

Just remember to keep telling yourself that fermentation is a natural process that shouldn't be screwed with...

You're already off to a great start (better than most) since you know how to use your hydrometer.

 

[Jamie8747]

Thanks for all of the great feedback. It is really helpful. I will let you know how it turns out.