st peters IPA stuck at 1.020 ??

[Jellyhead]

Hello Gang,

I am on my second home brew (st peters IAP)
The O.G. was 1.048.
It has been going for 6 days now and the air lock stopped moving after 5 days but the F.G seems to have stopped at 1.020.
The instructions say that the fermentation is complete when the FG is below 1014.

Should I leave it for a few more days?

If I go ahead and bottle is there a risk of them becoming mini bombs?

Thanks for any help.

 

[porterpounder]

If you're using a hydrometer to get FG make sure you shake the sample in the tube to get the CO2 out of solution. That will float your hydrometer a bit and give a high reading.

 

[cannman]

Hey Jellyhead

1: What yeast did you use/did you use a starter?
2: what temp are you ferming at and what temp control method.
3: did you oxygenate your wort prior to pitching? how?

That should get us started. Lets get this figured out.

 

[Jellyhead]

Thanks! I didnt know that.
Ill give it a shake and do another reading.....
Ill let you know if its any different. :rockin:

 

[Jellyhead]

Hi canman,

I used the yeast that came with the Kit, it also had a small packet of hops.
The temp was around 20 -22c in a small room.
To oxygenate I just stirred it very well for 15 mins.

 

[Jellyhead]

Reading was the same!! lol
Damn! I thought you solved that one.
Cheers anyway.

 

[cannman]

Hi canman,

I used the yeast that came with the Kit, it also had a small packet of hops.
The temp was around 20 -22c in a small room.
To oxygenate I just stirred it very well for 15 mins.

Darn, you didn't keep the yeast pack? Different strains of yeast have different qualities.

I'm also gathering that there is no temp control of the environment, so we might actually have cool wort...

--------

I would just wait. Maybe take the beer to a warmer location and see if fermentation ramps up again... You really don't want to drink 1.020... its going to be super sweet... NOT the qualities of an IPA...

good luck!

 

[Jellyhead]

If it doesnt hurt to leave it for another 2 or 3 days, ill let it sit a bit longer.
Thanks for the help.!!

 

[aprichman]

5 days is really early to start taking readings. I know some people can go grain to glass in ~3 weeks but personally I leave almost all of my beers in primary for 3 weeks. I've only had a couple of Belgian strains that needed more than 3 weeks to completely finish.

Leaving the beer on the yeast cake for a little longer helps the beer clean up. A lot of people around here argue that if you have a good process the clean up time is unnecessary. For me - my process is still a little rough so I'll gladly wait an extra week to make sure my beer comes out clean.