I've got a question about bottling.

[rekamefink]

I cooked a chocolate stout last Sunday and it burped good for about 3 days then quit, being the nooby I am I transferred it to the glass carboy.

It smells good, but it's not very clear at all, but it's only 8 days old. Are chocolate stouts usually pretty cloudy?

How much longer should I let it sit in the secondary?

Should I cold crash it?

 

[unionrdr]

After the rapid bubbling slows or stops, only initial fermentation is done. It'll then slowly, uneventfully creep down to FG. So @ 8 days old, it's not done fermenting yet.

 

[Psylocide]

Walk away from it for another week.

Take a gravity reading with your hydrometer.

Check again in a few days... if it's the same reading, it's done fermenting.

Then you can worry about cold crashing/bottling etc.

It very well could be done @ 8 days, but I would recommend waiting a week before you check it, since this is your first go.

 

[Sammy86]

Personally, I would have left it primary for more than three days...primary fermentation probably wasn't complete but that's ok no big deal.

Let it sit at secondary for a while 14 days give or take a day here and there and then take a gravity reading.

If you have the same gravity reading three times its pretty safe to say that fermentation is complete.

It's still cloudy because the yeast are still floating around doing their thing. Once fermentation is complete you can do a cold crash...where you bring the beer down in temperature to say the mid to low 40's and that should help clear the beer.

Hope this helps!

Cheers!

 

[rekamefink]

I'm pretty sure it will clear up. Here's a pic of it.



this one is a Canadian ale I did on Saturday. It's doing great I think?

 

[rekamefink]

Personally, I would have left it primary for more than three days...primary fermentation probably wasn't complete but that's ok no big deal.

Let it sit at secondary for a while 14 days give or take a day here and there and then take a gravity reading.

If you have the same gravity reading three times its pretty safe to say that fermentation is complete.

It's still cloudy because the yeast are still floating around doing their thing. Once fermentation is complete you can do a cold crash...where you bring the beer down in temperature to say the mid to low 40's and that should help clear the beer.

Hope this helps!

Cheers!

next time I will know, the Canadian will stay in the primary the whole time. I'm trying to figure out what works best for me.

 

[rekamefink]

I just checked the chocolate and there is about 3/8 " of crud on the bottom. So that's good!

 

[Psylocide]

I just checked the chocolate and there is about 3/8 " of crud on the bottom. So that's good!

Great sign that fermentation wasn't complete before you transferred... no biggie though, it's still going to town if it's producing trub.