qiuck fermentation

[Taoislove]

I started a 5 gal batch of brew and the fermentation is over in one week.
It wasn't violent. Beer smells and looks good. perks every 30 minutes or so. Temps were 75 here.

My question is, should I wrack it now.
I usually have a few weeks.
Tanky folks
anjie

 

[d3track]

Gravity check

 

[EcuPirate07]

Check your Gravity over the next 3 days if it reads the same everyday your done.

 

[Taoislove]

1.10 @ 74dego

I used EC-1118 champagne yeast, with wyeast nutrient at pitching.

1.5% alcohol? is that right?

 

[d3track]

Doesn't sound right. OG? Pitching temp? All grain? Hydrometer or refractometer?

 

[Subdivisions]

Don't look at the alcohol gauge on the hydrometer. You need to subtract the final gravity from the original gravity and multiply by 131 to get the alcohol percentage.

For example: 1.058 (OG) - 1.010 (FG) = .048

.048 x 131 = 6.29 . This is the percentage of alcohol

 

[Taoislove]

Farout! Found paperwork..
hydrometer
1 lb of grain smoked grain
yeast pitch luke warm (ill remember to check next time)


OG 1.105 - FG 1.010 = .095

.095 x 131 = 12.4
beautiful

no it didnt sound right. and with a little help from my friends...it all made sense.
Thank you all. I am on my way to being the next brewmister-ett :rockin:

 

[RM-MN]

Farout! Found paperwork..
hydrometer
1 lb of grain smoked grain
yeast pitch luke warm (ill remember to check next time)


OG 1.105 - FG 1.010 = .095

.095 x 131 = 12.4
beautiful

no it didnt sound right. and with a little help from my friends...it all made sense.
Thank you all. I am on my way to being the next brewmister-ett :rockin:

If your OG really was 1.105, your beer is far from done. Yeast cannot work efficiently as the alcohol increases and to take a beer from 1.105 to 1.010 in a week would be some super yeast.

Check again on your OG. I'd suspect that if your FG is 1.010 the OG would be closer to 1.050. Even at that I'd suggest you let it sit in the primary fermenter at least another week, then check the gravity again. If it still hasn't changed you can bottle it.

 

[unionrdr]

Only one pound of grain? In how much water? This part sounds off to me. For five gallons of beer, on average, I use 4-6lbs of grain mashed in 2-2 1/2 gallons of water, then sparged with 1 1/2 gallons @ 168F to batch sparge to boil volume of 3 1/2 gallons in my 5 gallon kettle. Boil, chill to 75F, then top off in fermenter to 5 gallons. 1lb of grain isn't enough for 1 gallon?...

 

[dkennedy]

Not sure how much that EC1118 yeast will clean up after itself (like most ale yeasts will), but if you really started at 1.105, I'd let it age for at least a couple more weeks.

Curious on what the rest of your bill was (sugar?), or whether you have some mutant barley that has 15-20x more potential than normal.

 

[asterix404]

You also used straight champagne yeast? If your reading is really 1.105 my first question is "how did you do that" followed by "why did you do that with champagne yeast" followed by, "no, it isn't done yet but it might be depending on mash temps".

Also, that beer will be ready in a year. 1 month per 10gp for anything over 70 is a great rule to follow. An 80GP beer takes about 8 months to mature.

 

[Bosh]

You also used straight champagne yeast? If your reading is really 1.105 my first question is "how did you do that" followed by "why did you do that with champagne yeast" followed by, "no, it isn't done yet but it might be depending on mash temps".

Also, that beer will be ready in a year. 1 month per 10gp for anything over 70 is a great rule to follow. An 80GP beer takes about 8 months to mature.

Yeah something is weird here. Give us the recipe...

 

[slym2none]

Troll?