Scottish Ale gravity question

[Mk010101]

Ok, it's my turn on specific gravity. First the airlock on my scottish ale (which has been in primary for 12 days) finally stopped bubbling. It was 1 bubble a minute about 3 days ago. Anyway, my OG was 1.049 (it was supposed to be about 1.052 per kit instructions) at appriximately 80 degrees. Yesterday I checked the FG and it was 1.021 at 68 degrees. The kit says to wait until it is lower than 1.028, but that seems too high to me. Is this just a scottish ale thing? Should I wait longer to bottle (I don't have a secondary yet, but Christmas is coming!)? I was planning on bottling this weekend.

 

[RoaringBrewer]

1.021 seems pretty high for a beer that only started at 1.049...

There is fermentation left to be done on this one. I would guess an ending gravity around 1.008-1.014 would be ideal for a beer of that OG. Of course its all dependent upon the yeasts attenuation, etc. but 1.021 does seem high to me...

 

[Mk010101]

Scottish ale yeast strain is supposed to have 69-73% attenuation. Does that help in answering it? As I am not yet sure I know exactly what this means, and thus the reason for asking the above question.

 

[Cregar]

I am fairly new to this but that works out only to approx 56% attenuation. So I don't think your done fermenting yet, but someone with more experience would know for sure.

 

[RoaringBrewer]

Cregar is about right; from 1.049 to 1.021 is about (I got) 57% attenuation.

If you could get it down to 1.014-1.015, that would be approximately 70-71% attenuation... And probably safe for bottling at that point (given that it doesnt change over a few day period).

 

[RoaringBrewer]

PS - Use a secondary and have patience (1-2-3) rule and you'll be much better off and less worried.

I used to worry-worry-worry about my beer until I learned patience makes better beer... Now I often times go past the 1-2-3 rule. Sometimes it ends up in my secondary for 4 weeks instead of 2 or something because I don't feel like bottling, etc. 99% of the time this is going to do nothing and only help the quality of beer!

No need to rush it along (bottling after 12 days in primary with no secondary and then drinking a week later)!! Once you practice this virtue, you (and most certainly your brew) will be in good shape.

 

[david_42]

All that said, scottish ales are intended to be malty with a lot of body. Give it more time.

 

[gauthierk]

Patience is the hardest part of home brewing... THat's why I try to keep them going back to back so I have enough to drink while waiting for the next batch to be really ready.... The 1-2-3 method is the best way to go... I actually have moved to a 1-3-3 method just go tive it that one more week of conditioning..

 

[max-the-knife]

sorry about no cap. letters! had my shoulder operated on yesterday and have one hand to type!

my 1st homrbrew was scottish ale:
og = 1.048
fg = 1.014

i used 1-2-3 process. the waiting about killed me. RDWHAHB