First Batch

[Slangevar]

I have brewed up my fist batch of home brew, using pale malt extract, honey, ginger and yeast. Its been brewing for about a week now and i have been checking the specific gravity each day. the batch started off at 1.07, and now its 1.02, and has been for the last few days. I am wondering when would be a good time to bottle it. I have read that i should wait until its at 1.01, but it doesnt want to go much lower? There hasnt been any bubbles in the airlock for a while, and the demijon shows that there are 3 layers in the brew (clearish, cloudy and then solid at the bottom)

any help would be great

 

[dougdecinces]

20/70 makes for roughly 71.5% attenuation, which is hardly out of the realm of possibility depending on fermentation conditions. But since you used adjuncts, it may be one of those stuck fermentation dealies I hear so much about and, gladly, have yet to experience.

Searcheth the forums and you shall find your answer.

 

[dougdecinces]

Or I'll do it for you:

https://www.homebrewtalk.com/f37/1-020-curse-63896/

 

[Slangevar]

thanks for the help. managed to get it down a wee bit more!

I have bottle the beer now, and a little bit confused. I syphoned the beer out and avoided getting any of the sediment at the bottom! Will there be enough yeast to start the secondary fermentation in the bottles? should i have put a little bit of the sediment in the bottles?

 

[kgraber]

thanks for the help. managed to get it down a wee bit more!

I have bottle the beer now, and a little bit confused. I syphoned the beer out and avoided getting any of the sediment at the bottom! Will there be enough yeast to start the secondary fermentation in the bottles? should i have put a little bit of the sediment in the bottles?

There will be enough yeast in suspension to carb up.

 

[Slangevar]

cheers