Final Gravity Question, need advice

[mikesmith813]

I brewed a Red Rye Ale and did 2 weeks in primary and 4 weeks in secondary. Today I bottled it. Before I bottled I pulled a sample but didn't actually take a reading of the final gravity until after I actually bottled everything. Wasn't thinking.

Based on the numbers, it's not done. What should I do?
Suggested SG: 1.066
Suggested FG: 1.016

Actual SG: 1.070
Actual FG: 1.030

I think it must have been too cold and the yeast went dormant or something.
Now that it's in bottles, what do I do?

 

[m1batt1]

What temp was it at? And what was your recipe?

 

[frazier]

... 2 weeks in primary and 4 weeks in secondary....

The time to check your FG is before you transfer to secondary. Although, two weeks would normally be enough time. If you haven't reached a stable FG, leave it be.

Any chance you are using a refractometer for your readings??

 

[scottballz]

At this point I would just let it go and chalk it up to a learning experience. If the yeast went dormant your are probably going to get a high carbonated beer because of the residual sugar left over when it becomes active for priming. If they didn't and you just had a lot of un-fermentable sugar, your going to have a lot of body. Either way, its probably not what you want but it will hopefully be drinkable. I'm a huge fan of just leaving everything in the primary for 3 weeks. I only use a secondary if I am doing some kind of flavor addition for extended periods of time.

 

[mikesmith813]

The recipe was Midwest Redheaded Ryerish Ale.
The temp was defiantly low, 58ish.
Reading was taken with a hydrometer.

This was certainly a learning experience but now I'd like to salvage if I can. I poked a hole in the cap of one bottle and placed an airlock on it. Just two hours later it's already starting to push the liquid and I expect it to bubble anytime now. I have placed the bottles in an area that is 70 degrees.

At this point, does it make since to loosen the bottle caps for a week, then take another reading and if lowered add a few drops of sugar water and recap? Will this ruin the beer? Is there a better alternative?

Thanks!


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[Yooper]

The recipe was Midwest Redheaded Ryerish Ale.
The temp was defiantly low, 58ish.
Reading was taken with a hydrometer.

This was certainly a learning experience but now I'd like to salvage if I can. I poked a hole in the cap of one bottle and placed an airlock on it. Just two hours later it's already starting to push the liquid and I expect it to bubble anytime now. I have placed the bottles in an area that is 70 degrees.

At this point, does it make since to loosen the bottle caps for a week, then take another reading and if lowered add a few drops of sugar water and recap? Will this ruin the beer? Is there a better alternative?

Thanks!


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I assume you took the FG after you added the priming sugar? Although not a huge deal, the FG would be a bit higher after adding the priming sugar.

I wouldn't loosen the caps now, unless you wanted to drink flat beer. Instead, I'd leave them be (somewhere safe, just in case!), then in one week, stick one in the fridge and then sample it at least 4 hours later. If it's overcarbed, then I'd loosen the caps on all of the bottles and recap.

 

[brew_ny]

put them in a rubbermaid tub something like it so when they explode clean up will be easy and no one gets hurt

all the best

S_M

 

[Calder]

If your numbers are correct, those bottles are going to blow (as in blow-up). Expected FG is 1.014, and you bottled at 1.030!!! While we don't know if 1.014 would have been your final gravity, I can assure you it is not 1.030, and that beer has a long way to go.

I've never had this problem, so I really can't say what is the right thing to do. My immediate thought (if I had this problem) would be to return the beer back to the fermenter and pitch some more yeast and let it finish fermenting. Minimize any oxidation when pouring back, however, further fermentation should scrub some O2 out, helping the situation.

I can't say that this is the best option, and I might think of something better, but I would be really concerned about keeping the beer in those bottles.

 

[mikesmith813]

I know they were going to blow. The airlock I put on one of the bottles proved that. I have pulled the caps off the bottles. I don't have anyway to get more yeast until next week. Do you think I should still pour them back into a fermenter or just leave them in the bottle uncapped but covered? Would fermentation finish in the bottle to were I could let them finish and recap? Would they bet terrible? Thoughts appreciated.


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[Calder]

I guess you have proved there is still working yeast, so no need for more. I guess you now have about 40 mini fermenters (lids cracked, but still covered. Should work OK. Will have more sediment than normal in a bottle. Maybe get some carbonation drops and add them when fermentation is done.

 

[mikesmith813]

40 mini fermenters indeed. Guess I'll wait till the airlock evens out and retest the gravity. Fingers crossed. Thanks for the assistance. Pic of the mini fermenters for your enjoyment (laughs).





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[IslandLizard]

You could carefully empty out all the bottles into a small fermentor and add some yeast starter at high krausen to finish it up. Preventing oxidation is almost impossible, but can be limited using the right techniques.

I like your small fermentors. Did you stick a grommet in that cap or is it some putty?

 

[StLouBrew]

I know they were going to blow. The airlock I put on one of the bottles proved that. I have pulled the caps off the bottles. I don't have anyway to get more yeast until next week. Do you think I should still pour them back into a fermenter or just leave them in the bottle uncapped but covered? Would fermentation finish in the bottle to were I could let them finish and recap? Would they bet terrible? Thoughts appreciated.

When in doubt... Just do whatever Yooper says.

 

[SmokeyMcBong]

New brewery name - One Bottle Breweries!!! Brewing great beer, on bottle at a time! Lol

 

[Yooper]

One thing I'd do now is check the SG in the one that is airlocked. If it's at 1.028 or something, then just watch the rest of the bottles. If it's rapidly dropping, then it might be wise to uncap. I don't think it is- it's probably the priming sugar working- but I've been wrong and in this case I don't want anybody to take a chance!

 

[maltman]

So all botles are uncappd and fermentation is finishing up in the bottles. Good.
I would suggest letting them finish up completly in the bottles and then use carbonation drops.
The beer should be fine.

 

[mikesmith813]

IslandLizard, I punched a hole and then cocked around the airlock to get a good seal.


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[mikesmith813]

SmokeyMcBong, I love the brewery name! Wish I had a brewery... with a real brewmaster. I'm obviously no longer qualified!


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