Fermentation in strange status

[PabloJ]

Hi, first time writing. But not first time reading. Sorry using °C instead of °F.

I don't consider myself like an experienced brewer, I have aprox 25/30 beers under my belt, first with gas now all-in-one electric.
Recently I started kegging as well soon I hope to build a keezer.

On sunday I brewed an Irish Red, and I decided to experiment reusing yeast S04 that I recovered from a Cream Ale the day before. First time doing this.
Density targets:
OG = 1059 (25 liters)
FG= 1015

I added the yeast as normal, when the temperature after chilling was around 30/33 °C (86/91F) degrees.
It started bubbling 1 hour later and continues for 48hs while I controlled the temperature around 21C (70F).
Wednesday, 60hs later the gravity was at 1020 with no action at airlock for the next 8hs. I was strange to get so high FG so I raised temperature to steady 25C(77F), a lot of bubbling now.

Density 12hs later 1018 and after another 12hs still 1018 but airlock still bubbling every 30seconds.

Taste is good, so it's not contaminated.

I would wait as always, but my experience with S04 is quick fermentation and I got a party tomorrow, sadly I'm compromise for this beer.
My new plan consist waiting an extra 12 hs, heavy crash cold for around 5hs, keg and force carb.

Time is not on my side.

If the beer has not finish fermenting, being in cold would not create any issue, right?. Yeast will not reactivate and I'm not too far aways from my recipe FG (1015 vs 1018)

What do you think?
thanks and cheers from France!

 

[Jag75]

What are you checking your gravity with?

You may also have a slight leak.

Next time when reusing yeast id get the yeast as close to your fermentation temp . 90* may have shocked it.

Welcome to HBT !!

 

[sibelman]

Though your very young beer might taste better if you waited longer, you will probably be fine.

By the way, bubbling is not a reliable guide. I guess you've learned that through experience.

 

[PabloJ]

What are you checking your gravity with?

You may also have a slight leak.

Next time when reusing yeast id get the yeast as close to your fermentation temp . 90* may have shocked it.

Welcome to HBT !!

I always check with an standard densimeter.
What do you mean by leak?

 

[PabloJ]

Though your very young beer might taste better if you waited longer, you will probably be fine.

By the way, bubbling is not a reliable guide. I guess you've learned that through experience.

Agree, I will keg 2/3 of the total volume now and let other keep the usual times to get a good comparation.

 

[mashdar]

Sealed fermenter and closed transfer? If not, probably best to treat as a unit.

S-04 can be pretty low attenuating. Might just be done.

Generally fermentation won't restart if you keep the beer cold.

 

[redrocker652002]

I have no experience with S04, but can say in my case, if you are testing and get two of the same FG you are more than likely done. As I have found out thru posts here, the bubbling on the fermenter means very little as it might just be off gassing and is not fermenting anymore (not exactly sure what that means, but it was what I was told. LOL). If it tastes good and you keep getting the same FG, I think you will be ok with it. Grab a beer, don't sweat it and have fun.

Also, FWIW, I had a batch in a plastic bucket fermenter where the lid did not seal and there was no activity on the airlock. I was about to throw it away as it was reused Bry97, but at the suggestion from here, I checked the FG and it was about 2 points from the FG listed in Brewfather. Point being, airlock activity does not really indicate anything. OK, I think I am done now. LOL.

 

[mac_1103]

I always check with an standard densimeter.

Like one of these? Wow.

 

[PabloJ]

---

Like one of these? Wow.

Like these, or it's calls hydrometer?

 

[hotbeer]

I wouldn't quibble about being only 2 points from what the predicted FG was. And your 3 points might be reasonable too for things you can't always control well. For a all-grain batch, that might be not updating it's database for the malts you used with their extraction values. Even though I've found they don't change much, it might be that the errors for all stacked up and added a point or so difference. As well, perhaps you read too far up the meniscus on the hydrometer and that giving you an extra point.

If this was extract, then you'll have to see if extract brewer's weigh in on things that might make your FG higher than predicted.

However I wouldn't be in any hurry to keg or bottle any beer. For the beer, there is no negative to leaving it in the FV longer just to see what happens. Provided of course you aren't opening it and letting in potential contamination. I've left beer in the FV for 6 weeks on more than one occasion. And it was some of the cleanest and best tasting beer I've made. It had that special sparkle of clarity when held up to the light.

I've used S-04 several times. I pitch it at 20C and it stays at 20C the entire time. Usually if I get the same SG more than 3 days apart, I'd just assume it's where it's going to end up at. Since it's still not reached the predicted FG, I'd let it sit for at least a week more. Without mucking around with anything.


If you are kegging this, you don't have a big a concern for being at FG as you do if you bottle. IMO.

 

[mac_1103]

Like these, or it's calls hydrometer?

Yes it's called a hydrometer. That makes a lot more sense.

 

[mac_1103]

I wouldn't be in any hurry to keg or bottle any beer.

This. Brewed on Sunday. What's the rush?

 

[PabloJ]

Thanks for the reply!
Today, after 36hs the density is still 1018.
I kegged 2/3 part and forced carb i will leave a feedback tomorrow how it went.
the other 1/3 stays in the fermentation at 22 degrees. I will let it sit for a week and check, also compare tastes.

 

[PabloJ]

This. Brewed on Sunday. What's the rush?

I forgot to brewed for this party, so I had to rush.
But lesson learned, first and last doing this.
I don't feel confortable forcing and rushing anything

 

[mac_1103]

Today, after 36hs the density is still 1080

Typo I assume.

 

[PabloJ]

Typo I assume.

My bad, 1018

 

[mashdar]

For what it's worth, I find almost every beer I make improves with time, even just sitting in a keg. I suspect it's just yeast and fine particles sedimenting out, rather than a chemical process, after the first 2-3 weeks.

(I don't make many hoppy beers. Hop aroma is best in young beer. And beers that like suspended yeast, like saison and hefeweizen, are good young.)