Is it done fermenting?

[CaptainArgo]

Hey folks,

So, I've got a dry stout that should be close to bottling time. The thing is, it is a few gravity points higher than BeerSmith predicted, and I can still see small bubbles surfacing in it when I open the lid. However, the gravity reading has been stable for a few days. Are those bubbles probably just CO2 that has already been made coming out of solution, or are the yeast still working (slowly)?

 

[mesa4234]

Typically, if your fg hasn't changed for a few days (at least 3) it is done fermenting.

How long has it been fermenting? It doesn't hurt to keep it in the primary for a few extra days.

 

[hunter_le five]

Typically, if your fg hasn't changed for a few days (at least 3) it is done fermenting.

What he said. That's a great rule of thumb to go by.

But when in doubt, let it sit a couple days longer and check again. A few extra days won't hurt anything (might even help to make the beer clearer), whereas bottling too soon can actually cause problems.

 

[CaptainArgo]

Thanks guys, I'll give it another couple days and check again, then bottle if it hasn't changed. It has been fermenting for about 1.5 weeks, and the yeast I used (WLP007) is generally supposed to ferment very quickly -- even within a few days for a lot of people. I've been taking the minor slow bubbling as an indication that the yeast were still working, but after taking a couple gravity readings I'm thinking maybe it was just dissolved CO2. I'll trust the hydrometer from now on

 

[C-Rider]

Thanks guys, I'll give it another couple days and check again, then bottle if it hasn't changed. It has been fermenting for about 1.5 weeks, and the yeast I used (WLP007) is generally supposed to ferment very quickly -- even within a few days for a lot of people. I've been taking the minor slow bubbling as an indication that the yeast were still working, but after taking a couple gravity readings I'm thinking maybe it was just dissolved CO2. I'll trust the hydrometer from now on

Let it go for at least 3 weeks. give the yeast time to clean things up. You can't rush "good" beer.