Should i dump the batch

[WileECoyote]

I'm sure the kit directions call for that.

The point I'm making is- how do you know when you're at FG? Three weeks? Three months? Three years?

What if you bottle at 1.025, and it's really at FG? What if it's not? That is my point. If you wait until the SG is unchanging, and at a reasonable attenuation, you shouldn't expect any carbonation in the bottle if you don't add priming sugar. Sure, the kit may have those directions, but that doesn't mean that it's good directions or good practice.

In other words, many people will have flat beer if they don't prime and the beer is at FG. Or, if they bottle before they are at FG, they may very well have bottle bombs.

Bad advice.

The beer may (or may not) carb up.

I agree, I was just stating the same thing on the flip side of the coin so to speak, if it is at a true FG it will remain flat, if it wasn't it will carb with time.

I myself add priming sugar or keg co2 carb, I don't think I even want to try messing around with a self carbing recipe, and I'm not saying its a good idea ether, Im just saying it can and is being done in brewing.

I do know that if you know your OG and your target FG and mash at an exact temp, that you can calculate fairly accurately the right Specific Gravity to bottle at, to achieve a desired co2 level.

And I'm saying that a stable FG dose not 100% of the time mean the beer is at FG, we have all heard of a stuck fermentation, I have experienced this personally.

I also stated that if he followed the instructions to the letter and if the recipe was calculated right, his bottles would carb up in time.

I would love for the OP to let some of this batch ride for 6 months and report back with the results

Cheers

 

[WileECoyote]

Did he use saison yeast?!

You completely missed what I was getting at, thats ok.

IDK what yeast he used ? as you can order just about any yeast strain with just about any kit, do you ?

Cheers

 

[stonecutter2]

Ill say it again,

FG dose not always really mean FG, you can get a stable FG reading 3 days in a row even a week, and that dose not mean your beer is finished, try using 3724 saison yeast and fermenting it at 68 deg, I can almost guarantee your beer will stick (giving you a false FG reading) at 1.020, then warm it up to 85 deg and a week later your FG will be about 1.008, try this and let me know how it turns out for you.

cheers

Okay, but here's the thing - you're talking about taking yeast from 68 degrees to 85 degrees. Any yeast (I would think) would have some percentage that would wake up again somewhat with a temperature increase like that, provided there is something for it to consume.

Without changing some variable, like temperature, or the addition of fermentable sugars, I don't see how consistent gravity readings over a long period of time would suddenly result in the yeast waking up and doing more. Even at a slow pace?

I don't know. I'm not expert. Based on others' experiences as detailed... somehow there is extremely slow carbonation/conditioning that eventually results in carbing up a bottle over months' time. That seems weird if even at like, a week, no movement of the gravity occurs (or at least perceived movement - maybe that's the key).

 

[shamfein]

Hey Guys,

I really appreciate all the different comments and the different ideas on my query.

I have decided to move the bottles to a warmer room in our house, as the room i keep my beer is quite cold, id guess it is about 15 or 16 degrees. I plan on leaving these for another few months and i will check a bottle in about another 2 months maybe longer,

From reading every ones comments I can surmise that since the last gravity reading i took was 1,027 there is still quite alot of unfermented sugars left, the taste also confirmed that its still very sweet, so I believe (and hope) that father time will help out the beer along with the warmer environment.

If for nothing else it will be a good experience to see how stronger beers (above 7%) mature/condition different to regular beers.

Ill continue to brew away and then ill come back to this beer to see how its progressing.

Whenever I do crack another one open ill be sure to update the thread to let you all know how im getting along.

I do appreciate all the comments, im really learning loads about this hobby/obsession the more i get into it.

 

[casesensative]

You should really get your terminology right, because FINAL gravity means FINAL....as in done. If you reach a stable gravity, that then later becomes active again, it was just a stuck fermentation, and never reached it's FINAL gravity.

What I said was that I believe it IS at final gravity. Just because a beer is sweet doesn't mean it's not done. Lots of holiday ales and the like are meant to be sweet. Mashed at a high temp, low attenuating yeast, with the intention of leaving UNFERMENTABLE sugars in the beer.

It is more than likely at FINAL gravity, and the OP said they didn't want to wait forever to try the beer. So, just pop the tops, drop in a carb tab, check it every couple of days and when the carbonation is where you want it, just throw it in the fridge to put the yeast to sleep if you are worried about bottle bombs. Viola!

Better than waiting for months to find out your beer is still flat.

I agree this is probably not a good recipe for a new brewer.

That being said, some beers take quite a long time to carb up, (big beers) I can see this recipe easily taking 3 to 6 months to carb up, doing a natural carb beer like this recipe dose takes a lot longer to carb up than carbing with priming sugars, right off the bat the yeast have slowed to a crawl, then you get into what sugars they are eating, how long it takes them to eat it, and how much sugars are left.

FG dose not always really mean FG, you can get a stable FG reading 3 days in a row and that dose not mean your beer is finished, try using 3724 saison yeast and fermenting it at 68 deg, I can almost guarantee your beer will stick (giving you a false FG reading) at 1.020, then warm it up to 85 deg and a week later your FG will be about 1.008, try this and let me know how it turns out for you.

Carbing without using priming sugar is not wrong what so ever, and can be very controlled, its just not common place and very unfamiliar to most of us brewers.

Cheers

 

[WileECoyote]

You should really get your terminology right, because FINAL gravity means FINAL....as in done. If you reach a stable gravity, that then later becomes active again, it was just a stuck fermentation, and never reached it's FINAL gravity.

What I said was that I believe it IS at final gravity. Just because a beer is sweet doesn't mean it's not done. Lots of holiday ales and the like are meant to be sweet. Mashed at a high temp, low attenuating yeast, with the intention of leaving UNFERMENTABLE sugars in the beer.

It is more than likely at FINAL gravity, and the OP said they didn't want to wait forever to try the beer. So, just pop the tops, drop in a carb tab, check it every couple of days and when the carbonation is where you want it, just throw it in the fridge to put the yeast to sleep if you are worried about bottle bombs. Viola!

Better than waiting for months to find out your beer is still flat.

Don't be a *******.

I have my terminology Right according to what the OP said and is asking.

You need to understand we are replying to a new brewer who is asking for help and who obviously dose not understand the complete brewing process and all the terminology.

Maybe you should go back and read and try to understand what the OP is saying and asking.

Its a big beer, and most big beers need to age/condition for 4 to 6 months anyway, or longer, and most big beers take a long time to carb up anyway.

The OP called his gravity reading a FG, that dose not mean the beer was at FG…

So excuse me for trying to keep the terminology simple for the new brewer.

I will no longer reply to you casesensative;5665029 so stop the harassment.

 

[WileECoyote]

Hey Guys,

I really appreciate all the different comments and the different ideas on my query.

I have decided to move the bottles to a warmer room in our house, as the room i keep my beer is quite cold, id guess it is about 15 or 16 degrees. I plan on leaving these for another few months and i will check a bottle in about another 2 months maybe longer,

From reading every ones comments I can surmise that since the last gravity reading i took was 1,027 there is still quite alot of unfermented sugars left, the taste also confirmed that its still very sweet, so I believe (and hope) that father time will help out the beer along with the warmer environment.

If for nothing else it will be a good experience to see how stronger beers (above 7%) mature/condition different to regular beers.

Ill continue to brew away and then ill come back to this beer to see how its progressing.

Whenever I do crack another one open ill be sure to update the thread to let you all know how im getting along.

I do appreciate all the comments, im really learning loads about this hobby/obsession the more i get into it.

I really hope that your beer comes out great, it will need a few months to age, mature and condition anyway.

Also your bottles need to be stored at 70 deg F

How long did the instructions say to primary the beer? or at what gravity to bottle?

if after a few more months it is still not carbed up you can always add to them to carb em up in about 3 weeks time.

Cheers

 

[shamfein]

Thanks WileE

The instructions mention to primary the beer for at least ten days, or until the gravity reaches 1.020, however i obviously didnt reach 1.020 even after 3 weeks in the primary.

thanks for the tip on the storage temperature info, the main room i use is definitely below 70 degrees so i have move it to a room that will be at this temperature.

I have other beers ready to drink so i think ill plough away with these and forget about this one for a while. I do hope it turns out good.

Between the OG, SG, FG and the OP i think i need a drink before i go AWOL.

Thanks to everyone for commenting though, its a great learning curve on this new hobby. Someday ill master this thing... haha

 

[WileECoyote]

Thanks WileE

The instructions mention to primary the beer for at least ten days, or until the gravity reaches 1.020, however i obviously didnt reach 1.020 even after 3 weeks in the primary.

thanks for the tip on the storage temperature info, the main room i use is definitely below 70 degrees so i have move it to a room that will be at this temperature.

I have other beers ready to drink so i think ill plough away with these and forget about this one for a while. I do hope it turns out good.

Between the OG, SG, FG and the OP i think i need a drink before i go AWOL.

Thanks to everyone for commenting though, its a great learning curve on this new hobby. Someday ill master this thing... haha

Your quite welcome, I can't wait to hear how your beer carbs up after some time, Please let me know I m very interested.

Some basic rules of thumb for carbing are, the colder you store it at, the longer it will take to carb up.

3 weeks at 70 deg is a minimum amount of time to carb a beer.

Chill a bottle for 3 days in the fridge before opening, to allow co2 time to get into solution.

All of these things below can affect the amount of time (increasing) it takes for a beer to carb up.

Bigger beers.
High adjunct beers.
High alcohol.
Darker beers.
Yeast used.

70 degrees F seems to be the most common temp for carbing.

Sounds like you should have a great beer in 3 to 6 months and plenty of sugars left to carb it.

I loved your, Between the comment, That cracked me up.

Please post how it come out.

Cheers