My brew has been in the fermenter for just over 2 weeks. The recipe calls for a final gravity of 1.010 to 1.014. Mine has been at 1.020 for the last three days. My wort has been at 66 degrees for the duration. Is my fermentation complete and should I now bottle?
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oneandahalfshepherds
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If it were me i would wait two weeks and then check. I like to know for sure it is done.
Puddlethumper
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What yeast did you use and what was your original gravity reading? What kind of beer are you making?
Alas, another victim of the 1.020 curse. In all seriousness, you could move the beer to a warmer spot and rouse the yeast a bit. It may drop a few points. Or you could just bottle it, give it a taste and learn from the experience.
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Puddlethumper
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+1 to dozer. A 1.045 beer probably should have dropped to 1.010 or thereabouts. Go easy on your priming sugar when you bottle it and see how it turns out.
Puddlethumper
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Here are a few thoughts:
Fermented too cool for the yeast you were using.
Inadequate aeration of the wort.
Error in hydrometer readings.
Might be no problem at all. Some of my wheat beers have finished high.
I would also be interested in any other thoughts others might bring up on this.
I was having similar issues with extract beers, I have just made the jump to all grain BIAB and using liquid yeast and yeast starters, my blue moon clone is looking very good (starting on the gravity readings today), and I went ahead and brewed an IPA of my own creation to see what the difference is between the grain and the extract versions with a decently high OG (1.065). I was told that most extract beers have trouble getting below 1.020 for whatever reason (carmelization of the LME or DME depending on when you add them to the boil?). I would do as the others have described above and give it a little time, check your gravity and make sure you have a good calibrated hydrometer. Otherwise, relax and enjoy the hobby!
Extract is made up of combinations of different malts, some less fermentable than others. The freshness of the extract has a lot to do with the yeast's ability to properly attenuate as well as the percentages of specialty malts in the extract.
In addition, yeast health,pitch rate, proper aeration, fermentation control all play in to the yeast's ability to properly attenuate as well.
I would not recommend simply using less priming sugar and bottling without first seeing if you can get the gravity to drop. If the beer has stalled and is not completely done fermenting you will potentially get bottle bombs or very over carbonated beer. Like I previously mentioned, raise the temp, rouse the yeast and give it a few days, if nothing happens you can then be sure it is done and package properly without concern.
In addition, yeast health,pitch rate, proper aeration, fermentation control all play in to the yeast's ability to properly attenuate as well.
I would not recommend simply using less priming sugar and bottling without first seeing if you can get the gravity to drop. If the beer has stalled and is not completely done fermenting you will potentially get bottle bombs or very over carbonated beer. Like I previously mentioned, raise the temp, rouse the yeast and give it a few days, if nothing happens you can then be sure it is done and package properly without concern.
When rousing the yeast,swirl it gently to get som yeast back up off the bottom. do not shake or vigorously agitate it. That can aerate the fermenting beer & give an oxidized flavor & smell. Like wet cardboard in a musty basement.
I have had a lot of extract beers finish at 1.020. It just has to do with the extract and the way it was produced.
If it's been in the fermenter for two weeks, and it's been at an unchanging FG, I wouldn't rouse/swirl. I'd let it clear, and bottle it. If it's clearing now, I'd bottle it now.
If it's been in the fermenter for two weeks, and it's been at an unchanging FG, I wouldn't rouse/swirl. I'd let it clear, and bottle it. If it's clearing now, I'd bottle it now.
That's always possible of course. But in my experiences,1.020 rarely means truely done & done. But that's only been a couple of times though.
kombat
Well-Known Member
Extract.
Extract recipes are notorious for finishing around 1.020. Your beer is done. You can continue waiting, swirl the yeast, raise the temperature, whatever you want, but it's done.
unionrdr said:
Were those experiences with recipes that included LME? Or were they all-grain batches? I don't think I've ever had an extract kit finish lower than 1.020. It's just the nature of the beast.
Extract kits with LME's from a couple different places over the years. Or plain LME I bought to brew a recipe. One was my Burton Ale. I forget what the other one was. Antway,I buy LME from NB or Midwest & it's always fresh performance-wise. What kits I've done have been great with LME. I just learned not to buy from amazon or the lhbs,since that's how mani's get rid of old stock. But a good healthy yeast pitch will make stall out's a rarer occurence.
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