What should my gravity be after the primary?

[wxman73]

So I brewed an all grain (BIAB) APA last Friday. Put it in the primary at a temp of 65F and used Wyeast American Ale II. Now I know no bubbles in the air lock doesn't mean there isn't fermentation, but I didn't see any activity until Sunday, and even then it was maybe a bubble every 10-15 seconds. I usually see a lot more activity. But I guess this is meaningless because I know bubbles doesn't equal fermentation. So I want to take a gravity reading, but don't know the ball park gravity I should be looking for to know that that it is pretty much done, and that I an rack to my secondary and dry hop. My gravity into the fermentor was 1.051.

Also, if I haven't attenuated enough, should I throw in another package of yeast?

Thanks All!

 

[Nuggethead]

With a starting gravity of .051, it will probably end up around .010.. if primary didn't really amp up until last sunday, it wont be done by today. I would leave it alone for at least 14 days before checking the gravity.

Generally, for my APA's, 14-21 days primary, then dry hop 5-7 days, then cold crash 3 days.

You shouldn't need to add more yeast, but 65f will give you a slower fermentation. Maybe raise your temp up to 68f and wake it up a little.

 

[wxman73]

Thanks Nuggethead. So 2-3 weeks in the primary? How do you determine how long to keep it in the primary? I heard it depends on the beer, but what does that mean? I thought higher gravity beers would be longer, and lower ones shorter. But how do you know how long?

Thanks again!


Sent from my iPhone using Home Brew

 

[m1batt1]

The average answer to that is 2-3 weeks regardless of style.

In ideal conditions primary fermentation can be done in 5 days or less. But letting it sit can help clean up some off flavors and will definitely help with clarity of the beer.

At minimum it should stay in the primary until its reached its terminal gravity. Whether thats 1 week or 4 again depends on the style, fermentation temps, pitch rate, yeast health, and so on.

What it comes down to beyond that is how long you can stand to not drink it


Sent from my SAMSUNG-SGH-I747 using Home Brew mobile app

 

[Nuggethead]

The extra primary time allows the yeast to continue eating anything they can find after the fermentable's are gone. This helps to clean up any by-products left over from fermentation which give you a cleaner taste. Some brewers will leave beer in primary for 4 weeks. I don't take gravities much anymore as long as the fermentation process goes normally. The krausen will fall out and the surface will completely clear when finished. Sometimes, depending on O.G, that could be anywhere from 5 to 14 days. At that time, I leave it for at least an additional week before dry hops are added or racking to secondary.
I do leave my beer's in primary for a minimum of 14 days, but almost always go 21 days.
If you have a fermentation that starts and stalls or isn't what your used to seeing, then by all means take gravity's. But if it starts normally and is vigorous for several days before slowing, then I don't usually bother with readings..
My last Pale Ale fermented for 8 days before the surface started clearing. I did do a reading when I kegged at the 30 day mark. It had an O.G. of 1.056 and finished at 1.008.

 

[Terek]

Thanks Nuggethead. So 2-3 weeks in the primary? How do you determine how long to keep it in the primary? I heard it depends on the beer, but what does that mean? I thought higher gravity beers would be longer, and lower ones shorter. But how do you know how long?

Thanks again!


Sent from my iPhone using Home Brew

The answer is it's done when it's done. Depends on many variables like mash temp, strain, viability, temp. But the truth is, when it's done. When your hydrometer reads the same thing for 3 days, you can be pretty sure it's done. From what you have said, it should go down to around .012-.010. I have had that same gravity take 4 days, and I have had it take 3 weeks.

Mainly, the yeast strain and pitch rate are the biggest factors on speed. Ferment temp is the next. 67-72 is what my room is usually at, and my main ferment is usually around 7-10 days with us-05 (what I mainly use)

 

[wxman73]

Well Im going to take some readings, and as you all point out it is done when it is done. I'll plan for longer times in the primary and seek out a zen master to teach me patience! Thanks guys. Again i appreciate the help!


Sent from my iPhone using Home Brew

 

[Terek]

Well Im going to take some readings, and as you all point out it is done when it is done. I'll plan for longer times in the primary and seek out a zen master to teach me patience! Thanks guys. Again i appreciate the help!


Sent from my iPhone using Home Brew

That is impossibleI love my beer too much, for that patience thing:cross:
Most IPAs I'm drinking in 2 weeks

 

[Nuggethead]

And don't start taking readings to soon. My Son in Law started taking readings on an IPA after 3 days due to impatience. Didn't get stable readings for 2 weeks and wasted lots of precious nectar.

 

[wxman73]

Well ill wait a few days to take a reading. This brew is one I'm really looking forward to, so it is hard to be patient!


Sent from my iPhone using Home Brew

 

[Nuggethead]

Man, I wish I had your system, My IPA's take 3 weeks just to carb and clear..

 

[helibrewer]

I don't even consider taking a reading until I see the beer begin to clear in the fermenter.

 

[wxman73]

I have a solid plastic fermentor so i cant see inside. I just took a gravity ready and it was 010. Which is about where final gravity should be. Krausen is gone and it looks pretty clear in there. Some slight air bubbles coming to the surface of the beer.


Sent from my iPhone using Home Brew

 

[Yooper]

Sounds great! I'm not one of those who advocate a super long primary, but some people do (as mentioned above).

I wait until the beer has been done for at least three days and is starting to clear, and then dryhop for 3-7 days before packaging. For most pale ales and IPAs, I package them around day 15-17 or thereabouts.

While it's true that after fermentation ends the yeast are still active, even digesting their own waste products, that "clean up" period lasts about 24 hours. If I use a flocculant yeast, the beer will be clear or starting to clear about then. My feeling is that if the beer is done, and the clean up period is done, and the beer is clearing, it's not going to get doner.

Some people do prefer the flavor imparted by a longer contact time with the trub, and that's a great reason to leave it in the fermenter longer. I do not, so I generally package the beer before 21 days, and often sooner.

 

[Nuggethead]

I have a solid plastic fermentor so i cant see inside. I just took a gravity ready and it was 010. Which is about where final gravity should be. Krausen is gone and it looks pretty clear in there. Some slight air bubbles coming to the surface of the beer.


Sounds like its time to dry hop.