How long to bottle

[Davedrinksbeer]

Here what I pitch for dry yeast as a guide.
OG up to 1.060 1 pack
OG our to 1.080 2 packs
OG over 1.080 3 packs
Also buy a $20 wine degasser wand that hooks up to a power drill, this will help put oxygen in your wort before you pitch the yeast.

OG 1.060 to 1.080 pitch 2 packs of dry yeast

 

[naa10104]

Hello, Long story short I ended up agitating the beer a little bit with the airlock in place. And increased the ambient temperature to between 72 and 73 for about four to five days. After that I had to go out of town and the temperature was probably around 70°. At 72 or 73 degrees some bubbling resumed but not nearly as vigorous as during active fermentation. I am new at this and still learning. So being very simplistic the higher the OG the more sugar and because there’s more sugar you need more yeast to consume the sugar ... correct? I will be taking another FG reading on Sunday to see if it has gone down any more. My concern now is will there still be enough viable residual yeast to eat up the bottling sugar and cause carbonation? Any advice on adding a small amount of supplemental yeast at bottling would be appreciated. I will post the FG radio obtain on Sunday for everyone’s information. Thanks !!!

 

[Beermeister32]

Usually with ales there is enough residual yeast for bottling.

If you are making lagers that have cold conditioned for months you can knock enough yeast out of suspension that you might need to add a half packet of dry yeast at bottling time.

 

[naa10104]

Hi, this is a gluten-free ale. Just concerned that if the FG is still high all the yeast might’ve been exhausted trying to break down the sugars during fermentation.

 

[Beermeister32]

My guess is you are OK, there should be enough residual yeast to carbonate in bottles.

If you are really concerned, add a half pack of dry ale yeast into the bottling bucket. It won't hurt anything. Enjoy your beer!

 

[naa10104]

Hello,

I just checked the FG and it has dropped from 1.030 to 1.023 after another 5 days. Original OG was 1.081. Very light bubble activity in the airlock. Maybe 1-2 weak bubbles a minute. One thing I did notice is when I used the wine thief to take a sample to the same depth as before ... there was much more suspended solids/sediment than before. Don't know if that means anything ? I am inclined to bottle today or tomorrow ... your professional opinion on adding a half packet of yeast or not ? It did taste slightly different than 5 days ago, less sweet maybe a little bitter but not terrible. Thanks again.

steve

 

[VikeMan]

I just checked the FG and it has dropped from 1.030 to 1.023 after another 5 days. Original OG was 1.081. Very light bubble activity in the airlock. Maybe 1-2 weak bubbles a minute. One thing I did notice is when I used the wine thief to take a sample to the same depth as before ... there was much more suspended solids/sediment than before. Don't know if that means anything ? I am inclined to bottle today or tomorrow ... your professional opinion on adding a half packet of yeast or not ? It did taste slightly different than 5 days ago, less sweet maybe a little bitter but not terrible. Thanks again.

So, your gravity dropped 7 points in the last 5 days. You should make sure it's really finished before bottling.