when to bottle?

[maryp]

Hi folks --

I'm hoping one of you experienced brewers can solve a puzzle for me!

I've had a Belgian golden ale in my secondary fermentation carboy for a long time now, about 6-8 weeks. I'd be quite happy to bottle it, but it just keeps on fermenting! I'm getting a bubble through the airlock about every 20 seconds or so, and I'm afraid I'd get exploding bottles if I bottle it now.

This is a recipe with a lot of fermentables, but still this seems like an awfully long time for a beer to ferment! It's been at a temp of about 60-70 degrees the whole time.

Any ideas what might be going on?? Should I just be patient?

Many thanks for your help

 

[magno]

This is precisely the kind of situation where a hydrometer comes in handy. If the readings are consistent over three days, go ahead a bottle, otherwise wait it out.

Of course if you do not have a hydrometer, and refuse to get one, your beer wont be any worse for sitting in the secondary for a while longer.

- magno

 

[maryp]

Thanks for the hint, magno! I don't know anything about hydrometers (they measure specific gravity, right?) but am quite happy to get one if it'll help with beer diagnosis.

Has anyone ever seen a beer ferment this slowly before? I'm concerned that some other process is going on -- can't believe there's still fermentable suger in there!

Thanks again,

Mary P.

This is precisely the kind of situation where a hydrometer comes in handy. If the readings are consistent over three days, go ahead a bottle, otherwise wait it out.

Of course if you do not have a hydrometer, and refuse to get one, your beer wont be any worse for sitting in the secondary for a while longer.

- magno

 

[sub1427]

How long did your Belgain ale sit in the primary? If you waited for the bubbles to slow to 1 bubble per minute before transfering to the secondary then i dont see why for the super long fermentation.... Did you happen to syphon a lot of the yeast cake from the primary into the secondary.... that is the only thing I can think of that would cause such a long fermentation, the yeast gets agitated and starts eating again. I'd relax, wait it out, have a homebrew.

 

[maryp]

Well, it's been long enough now that I don't quite remember how long the beer was in primary -- a good couple of weeks, I'd think. I usually wait for it to ferment out pretty thoroughly.

Maybe you're right and I did get some agitated yeast in the fermenter! I'll try to be patient -- there's a nice Belgian triple in the fridge that should help with that.

Thanks for your advice!

Mary P.

How long did your Belgain ale sit in the primary? If you waited for the bubbles to slow to 1 bubble per minute before transfering to the secondary then i dont see why for the super long fermentation.... Did you happen to syphon a lot of the yeast cake from the primary into the secondary.... that is the only thing I can think of that would cause such a long fermentation, the yeast gets agitated and starts eating again. I'd relax, wait it out, have a homebrew.

 

[magno]

I don't know anything about hydrometers (they measure specific gravity, right?) but am quite happy to get one if it'll help with beer diagnosis.

Has anyone ever seen a beer ferment this slowly before? I'm concerned that some other process is going on -- can't believe there's still fermentable suger in there!

Hydrometers are used to measure specific gravity. With the original and final gravities (OG and FG) you can determine the alcohol content. In a situation like yours, you can take two readings spaced three days apart; if the readings are the same, the beer is done.

Hydrometers are convienient but not essential to making good beer.

None of my beers have femented for that long, but I wouldnt think that there would be much fermentable sugar left either.

If you post the recipe, I can put it through ProMash and get a rough OG.

- magno

 

[Beer Snob]

Has anyone ever seen a beer ferment this slowly before? I'm concerned that some other process is going on -- can't believe there's still fermentable suger in there!

There are plenty of sugars that would take a very long time to ferment out. Honey, maple syrup, malasis to name a few. If it smells good and is still fermenting.... well one thing is for sure.... it's going to be REAL good when it's done. Ignore it for a bit longer It's clearly fermenting so it certainly wont hurt.

 

[maryp]

How interesting! This receipe does have a bunch of Belgian candi sugar in it (as I guess lots of Belgian beers do); maybe that accounts for the long fermentation time.

I suppose I'll just be patient!

Thanks for the advice,

Mary P.

There are plenty of sugars that would take a very long time to ferment out. Honey, maple syrup, malasis to name a few. If it smells good and is still fermenting.... well one thing is for sure.... it's going to be REAL good when it's done. Ignore it for a bit longer It's clearly fermenting so it certainly wont hurt.

 

[homebrewer_99]

I agree with the use of a hydrometer, not a necessity, but ...

It also allows you to gage when your brew is done based upon the OG/FG and indicates whether your brew is within the range for the (brews) style or not.