Quantcast

Current gravity 1.018 - to bottle or not to bottle?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

rockout

Well-Known Member
Joined
May 2, 2007
Messages
232
Reaction score
0
Location
The Garden State
That is the question.

I have an ESB kit from Seven Bridges (I know, I'm trying to move off the kits... in time....) and just took a hydrometer reading, as we were planning to bottle today. At a dead-on 60 degrees I get a reading of 1.018. With my standard 99 cent airlock in there, I was seeing about bubbling about every 35 seconds... consistently. It's been in secondary (carboy) for 20 days after spending 8 days in the bucket for primary. Been keeping it in my nice dark basement for the last month where it's been about 55 degrees.

Advice, anyone? Do we bottle today? Or will waiting benefit me?

Thanks, as always, for your generous help.
 

maltMonkey

Well-Known Member
Joined
Jan 10, 2008
Messages
823
Reaction score
5
Location
Kansas
55° is probably too cold for most ale yeasts....I would warm it up to around 70°, wait a couple days and take another reading.
 
OP
rockout

rockout

Well-Known Member
Joined
May 2, 2007
Messages
232
Reaction score
0
Location
The Garden State
I guess I should've mentioned - I used Burton Ale Yeast. Don't know if that makes a difference or what temp I'm supposed to store at. I always thought my basement would be best.
 

Yooper

Ale's What Cures You!
Staff member
Admin
Mod
Lifetime Supporter
Joined
Jun 4, 2006
Messages
74,497
Reaction score
12,116
Location
UP/Snowbird in Florida
Well, from White Labs website:

WLP023 Burton Ale Yeast
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: Medium

If it's been at 55 the whole time, you're lucky it fermented as much as it did! I'd bring it up to the high 60's and let it finish up, though! Depending on what the gravity was when you started, it might be nearing completion.
 

RichBrewer

Well-Known Member
Lifetime Supporter
Joined
Feb 2, 2006
Messages
5,907
Reaction score
207
Location
Denver
You may need to roust the yeast. Maybe use a sanitized racking cane to slowly stir some yeast back into suspension after you warm the beer to at least 65º.
 
Top