Fermentation

[caslor]

Hi again to all my friends hear.
As it is my second try to make all Grain Beer i post my Question to the Begginers forum (Hope to be the right )

I am trying to make wisse beer.

after the boiling the Wort i get Specific gravity 1.070 at 22c (71.6 Fahrenheit)

Because that was to high for my Top-fermenting yeast i have i decide to add some extra cold spring water to reduce specific gravity to 1.060

1 Question ) Is that the right way to do in order to reduce Specific Gravity?


after i add the yeast i start having bubbles in 2-3 hours and for the first 36 hours that was very often ( bubbles every 15 - 20 seconds )

Now after the pass of 36hours bubbles still come out but every 1 minute - 1 min and 10 seconds

2 question ) is that normal? should i have problem until the end of fermentation in 5 days ?

can i do something? add new yeast in a few days?

the temp at the fermenter was 19 -20 Celsius at first ( 66.2 - 68 F ) and now is at 17 c (62.6 F )

at the environment we have 15 c (59F )

 

[dfc]

Don't worry, your yeast are fermenting out and are most likely near the end of the fermentation cycle. The only real way to know though is by using your hydrometer. If you get a reading of 1.XXX and three days later you have the same reading you're safe to bottle.

 

[caslor]

Thanks for the quick reply

i will wait one day more to see how the bubbles are gone... and then check with hydrometer + 2 days after that


what about adding water to reduce Specific gravity .. was that bad?

 

[dfc]

It works. Chances are the yeast are going to kill any bacteria during the fermentation process anyway. Many people top off from their faucet w/ no issues though. However, some people will argue this is getting too lax w/ sanitation and you should boil top off water first.

I don't see an issue until you get an infected batch.

 

[stratslinger]

Because that was to high for my Top-fermenting yeast i have i decide to add some extra cold spring water to reduce specific gravity to 1.060

This line concerns me a little bit...

If you didn't have a properly sized starter ready, 1.070 could lead to longer lag-times than 1.060. But 1.070 isn't "too high" for any kind of yeast. It's only sugars - and yeast love sugars!

Long story short, you absolutely could have pitched yeast into the 1.070 wort, and just had beer that was a little more boozy than you originally intended. Heck, browse around this site for a while and you're bound to find at least a couple people brewing MUCH bigger beers than 1.070!

 

[caslor]

how it look like a infected batch ??
is something you can see with the naked eye or only with tests ?

my first beer i went to the chemistry and had a review ..


thanks again all for the replies