Odd fermentation and repitch questions

[Rolsom]

Hi all, love this forum.

My fermentation question:
I brewed a Carabou Slobber from an extract kit, using Windsor yeast. It has been in primary for 3 weeks and continues to emit gasses from my airlock about every 70 seconds.
There the FG is lower than it is supposed to be, there is no noticed infection, the temp has been held at an even 67 °F in my basement for the full fermentation. Smells good and tastes good (maybe a little sweet, not sure.). I'm going to wait another day to check my FG again to ensure that it is done fermenting, but the continued release of gas is making me think twice about bottling. If the ferm is complete but it is still gassing should I bottle?


Repitch question:
I have a Scottish Wee Heavy (big beer) that spent a month in primary and 2 months in secondary. It was pitched with Nottingham yeast.
Should I repitch yeast for bottling? If so do I use the same yeast, or could I use a different yeast, and what quantity of yeast should be added?

 

[cooper]

For the fermentation question what you described is all you can do basically. Just keep an eye on it until final gravity is reached. What was the original gravity? If it was a big beer then it can take it a little more but most of the time they've finished fermenting within a week and are just cleaning things up after that. I'd definitely wait till it's done though before bottling

For the repitch question, you'll be good to go for just bottling the normal way after 2 months in the secondary. I've bottled a beer that sat in the secondary for 5 months and it carbed up just fine with no additional yeast as there are plenty still floating around in suspension.

 

[Rolsom]

Thank you for the response Cooper.

The fermenting beer is not a big beer, and I neglected to take an OG, but the extract kits stated 1.052 OG, so it should have been close. The gravity reading I took yesterday gave me a 1.000.

The Wee Heavy had an OG 1.083.
I'm afraid for the life of my little yeast guys.

 

[ncbrewer]

I'm very concerned about 1.000 SG (especially with Winsor yeast). Sometimes the paper scale in a hydrometer can slide and throw it out of calibration - I'd check it against clear water. Or maybe there is an infection that changed the character of the beer, but it still tastes good.

 

[Rolsom]

took another look at the slobber. FG 1.010, and I believe I do see an infection, although it does not taste too bad at this point.
Hate to say it, I think it's getting dumped.

First infection, first dump.

 

[rhys333]

took another look at the slobber. FG 1.100, and I believe I do see an infection, although it does not taste too bad at this point.
Hate to say it, I think it's getting dumped.

First infection, first dump.

Was that 1.01, or 1.001? 1.01 is about normal for your average ale (about 5.5% abv). 1.001 on the other hand, if that's what it is, suggests infection of some sort. If it is, let it ride though and see what you get.

 

[MrFancyPlants]

I doubt it is infected, and I doubt the final gravity is 1.1... 1.010 sounds about right.

 

[MrFancyPlants]

Sorry for the redundant post. I clicked submit after too long of a wait and the tried to go back and change the original post and ended up with another one.

 

[Rolsom]

The FG is 1.01, I'm seeing floaters that do not look like yeast rafts, and it is still gassing off after 3 weeks.

I can't bottle because of the gassing, was considering racking to secondary below the floaters and give it time to grow or clean to confirm is if it is an infection.

Really hate to dump it because it is so tasty at this point.

 

[RM-MN]

The FG is 1.01, I'm seeing floaters that do not look like yeast rafts, and it is still gassing off after 3 weeks.

I can't bottle because of the gassing, was considering racking to secondary below the floaters and give it time to grow or clean to confirm is if it is an infection.

Really hate to dump it because it is so tasty at this point.

Bubbles in the airlock mean only one thing, bubbles in the airlock. If your gravity is stable (and it should be after 3 weeks) you can bottle the beer.

While your beer is fermenting the yeast excrete CO2 and it gets dissolved into the beer. It can come out of solution for quite some time after fermentation is done and that will make bubbles in the airlock.