kegging a high FG?

[Rico6115]

I recently brewed a nice strong ale SG @ 1.070, and after 2 weeks it is at 1.030. Im a little worried about it not meeting the "recomended" FG of 1.018-1.014. Im gonna be patient with it... if it doesnt progress more in the week, im thinking about re rousing the yeast, possibly re-pitch? I know we all stress about some bottle bombs etc. but if i cant get this thing goin again and i put it in a corny what can i expect out of this beer...

 

[nibiyabi]

Don't touch it unless the SG doesn't move for a solid 3 days, then if it's still out of range, consider repitching. As I understand it, however, beers with a higher OG tend to take longer to finish fermenting. Hell, I brewed a beer with a 1.041 OG and let it ferment for 2 weeks. I probably wouldn't even bother checking that thing until week 4.

 

[StunnedMonkey]

Well obviously you needn't worry about bottle bombs when you keg.

If you keg at 1.030 then one of two things will happen. Either it's really finished as far as it's going and you'll simply have a brew with a bit more residual sweetness than you intended, or it'll gradually ferment out a bit more in the keg. If the latter happens you may find that you need to bleed off a little co2 now and then to prevent over-carbing. Not a big deal though.

I'm not sure what your definition is of "recently brewed" but if it's less than a month old I'd just leave it for now. If it's still 1.030 after a month then my guess would be that it's done.

 

[IrregularPulse]

Where did the recommeneded gravity come from and what yeast was used? And what are your temps around fermenter?

 

[Denny's Evil Concoctions]

Was this AG? If so what mash temp?

Regardless, if the ferm temp is OK and the SG does not move then try pitching so lalvin EC 1118 champagne yeast.

 

[BierMuncher]

A Belgian Strong like that will do well with several days at around 74-76 degrees. Imparts the desired esters and also insures you have a more thorough fermentation.

Get that temp up for another week to make sure fermentation is not just taking a cold weather vacation.

 

[Rico6115]

Thanks for the help... Its been a while since i had a beer take more than a week and a half. But it was just a regular kit with dry yeast. I know the wort temp is at 65, and i have a coat around the carboy to try to warm it up, and if its not doing that its just for looks. But after reading more about higher readings i guess im gonna take the approach and get another batch goin and keep that in there for a while. After all i did just find 3 new cornys on craigslist, whats the rush...