Quick fermentation

[tyohoy]

I just brewed a higher gravity winter warmer, OG 1.070, and after a very vigorous fermentation it has seemed to stop only 4 days later. I've been testing the gravity and it hasn't changed. (Currently at 1.020) is there a problem? usually my beers ferment for at least a week. I've already racked to my secondary, hopefully this will stir up the yeast and sugars and start fermenting again. And tips for a novice brewer?

 

[BlackGoat]

some ferment longer than others, can be caused by a bunch of different factors including the yeast type, yeast health, whether you used a starter, and the temperature. Was this an extract batch? What was the target FG? Extract batches often stop around 1.020 and with an OG as high as 1.070, an FG at 1.020 doesn't sound too far off from what I'd probably have expected.

 

[tyohoy]

some ferment longer than others, can be caused by a bunch of different factors including the yeast type, yeast health, whether you used a starter, and the temperature. Was this an extract batch? What was the target FG? Extract batches often stop around 1.020 and with an OG as high as 1.070, an FG at 1.020 doesn't sound too far off from what I'd probably have expected.

I used white labs European ale yeast, and yes it is an extract batch. I'm not to sure what the target FG should be although I was right on target for the OG.

 

[BlackGoat]

Its probably just done then. Did you use a starter? Or did you just pitch a vial of yeast?

 

[tyohoy]

Its probably just done then. Did you use a starter? Or did you just pitch a vial of yeast?

No starter, just the yeast vial. So I looked back at my notes and the target FG is 1.014...in which case I'm pretty close. I'll leave it longer in the secondary and see if I can't bring it down more.

 

[BlackGoat]

absolutely need a starter for batches that high in gravity otherwise you'll end up with issues like under-attenuation, among other things. Your plan sounds good, although if it were me I'd leave a beer like that on the yeast for at least 3 weeks minimum before touching it, just to let it clean up any off flavors. Why did you rack to secondary?

 

[BigFloyd]

1) You ought to have made a rather sizable starter. One vial is a severe under-pitch in a 1.070 beer.

2) WLP011 has a fairly low attenuation (65-70%). You're at 71% right now. That's pretty consistent with what I've seen out of it. I don't see your FG going any lower with that strain.

3) Also wondering why you racked to a secondary vs. leaving it on the cake 2-3 weeks.

 

[tyohoy]

I guess I was just following the recipe, which said rack to secondary after primary fermentaion is complete...beginners mistake I guess.

 

[BlackGoat]

no worries, those instructions are worthless though and I suspect most of them are intended just to get you to buy a carboy that you really don't need. You're better off tossing them in the trash and nailing down some of the basics so that you don't need to rely on them, it'll help to avoid lots of issues that people run into by trying to follow those instructions.

 

[Cyclman]

Taste it, you're probably fine. Did you ferment it warm? That can cause faster fermentation, but also possibly off flavors.

+1 on don't secondary until you hit FG, secondary isn't for fermenting, it is for clearing out the yeast and / or adding additional flavors- fruit, etc.