First Batch Advise

[freddyj]

I received a kit from Midwest, Autumn Amber Ale. The SG was 1.050 on July 16. On 6/19, then again on 6/23 my reading had gone to 1.020. I thought because of using an extract kit it had hit the wall at 1.020. On 7/02 I was going to cold crash it for 3-4 days then bottle. Well on 7/02 gravity measured 1.015. I was going out of town I wouldn't check again until today 7/16. Now its at 1.012. Here's the question, should I cold crash and bottle on Sunday? Or, should I give it a few more days and take another reading? Thanks in advance for your help.

 

[KepowOb]

Let it finish fermenting before moving forward. If you cold crash it too soon, the yeast will go dormant... Then you bottle and they wake back up and then you might end up with some bottle bombs.

You probably won't have to wait much longer if it's down to 1.012... It's been close to a month since you started the batch though, I'm kinda surprised that it's still falling.

 

[BrewWNC]

I second waiting. Beer bombs suck.

Is the room temperature going up in the room you are fermenting or is the temperature remaing constant?

 

[freddyj]

I second waiting. Beer bombs suck.

Is the room temperature going up in the room you are fermenting or is the temperature remaing constant?

No. Pretty constant. I built a fermentation chamber out of a freezer and ebay temp controller. The first day I set at about 69 then dropped it to 64 on 6/19. Then to 62 on 6/23. It has been there since.

 

[woozy]

You do want to make sure that the gravity has stabilized.

Given the time frame, though, I'm inclined to thing the 1.015 vs. 1.012 is within a margin of error. But you'll want to make sure.

 

[KepowOb]

Curious as to why you started at 69 and then slowly dropped it... generally you want to go the other way around if you're going to be playing with the temps.

 

[freddyj]

Curious as to why you started at 69 and then slowly dropped it... generally you want to go the other way around if you're going to be playing with the temps.

I thought I had read it needed to be 68-70 to help the yeast wake up. But ideal ferm temp for yeast I used was in the low 60's. Which as I'm typing this I realized I didn't note what kind it was. It was a dry yeast. I believe it came in a yellow pack from Midwest.

 

[KepowOb]

I thought I had read it needed to be 68-70 to help the yeast wake up. But ideal ferm temp for yeast I used was in the low 60's. Which as I'm typing this I realized I didn't note what kind it was. It was a dry yeast. I believe it came in a yellow pack from Midwest.

From what I've been reading (mostly here), yeast instructions often tell you to pitch at a higher temp because they figure you might be underpitching it, and as you said, it'll "wake up" faster. That means it'll work fast, but doesn't mean it'll be optimal... though as you said, the instructions said that, so obviously your not at fault at all.

If you really want to wake it up, if you're using dry yeast, rehydrate it first... and if you're using liquid yeast make a starter .

Any news on how your fermentation is going?

 

[freddyj]

From what I've been reading (mostly here), yeast instructions often tell you to pitch at a higher temp because they figure you might be underpitching it, and as you said, it'll "wake up" faster. That means it'll work fast, but doesn't mean it'll be optimal... though as you said, the instructions said that, so obviously your not at fault at all.

If you really want to wake it up, if you're using dry yeast, rehydrate it first... and if you're using liquid yeast make a starter .

Any news on how your fermentation is going?

I was going to give it a couple of days before I take another reading.

 

[freddyj]

Well, I took another reading this afternoon, 6/21. 1.012. Cranked down the temp to 35.8 and look to bottle on Wed, 6/24.