I started my first AG brew last Sunday (20th July) and the fermentation seemed to get well underway on the Monday. Last night however when I sneaked a peek it seemed pretty much over which I was surprised at because I expected it to ferment for a few days longer. I stirred it last night and tested gravity this morning. The stirring hasn't had any great effect and the gravity is sitting at about 1.013 - maybe it has run its course - any thoughts??
I will be bottling the beer and I right in thinking that I should leave it for a day or two, test gravity again and if steady it will be safe to bottle?
All over bar the shouting?
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stevezx7r
The final gravity depends on what fermentable sugars were in the wort at the start and the yeast you used.
If it was a "standard" beer i.e. around 1040 and you used s04 yeast then I would have expected the final gravity to be around the 1010 mark. Did you adjust for the temps when taking the final reading?
I would leave it for ten days (total) in the primary fermenter before transfering to the barrel/bottles as the yeast clears up some tastes which you may not want in the end beer such as diacetyl (a by-product of fermenting) which leaves a sort of butterscotch flavour.
If it was a "standard" beer i.e. around 1040 and you used s04 yeast then I would have expected the final gravity to be around the 1010 mark. Did you adjust for the temps when taking the final reading?
I would leave it for ten days (total) in the primary fermenter before transfering to the barrel/bottles as the yeast clears up some tastes which you may not want in the end beer such as diacetyl (a by-product of fermenting) which leaves a sort of butterscotch flavour.
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maxashton
What yeast did you use? I've had S-04 ferment out in 3 days, and i've had it take 10 days before.
If you've roused by stirring and it's not gotten started again it's probably run it's course, and you've got a bit of a malty brew on your hands. No bad thing imo.
I wouldn't worry about it dropping a couple of points in conditioning either, unless you're planning on putting it in glass bottles.
If you've roused by stirring and it's not gotten started again it's probably run it's course, and you've got a bit of a malty brew on your hands. No bad thing imo.
I wouldn't worry about it dropping a couple of points in conditioning either, unless you're planning on putting it in glass bottles.
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Tensbrewer
Thnaks guys, my yeast was nothing sophisticated I am afraid, Youngs English Ale yeast from my local brew shop. The brew was on the light side and started at about 1033.
I am intending to put into glass bottles, I have a stock of 500ml beer bottles and pint sized Magners ciders. I thought I would see how I got on with brewing again after a break of about 15 years before I decided to invest in kegs etc.
I will leave for the 10 days both for safety and to take out any off flavours. I guess if I keep the bin well sealed there should be little chance of infection in that time.
Thanks again for your advice.
I am intending to put into glass bottles, I have a stock of 500ml beer bottles and pint sized Magners ciders. I thought I would see how I got on with brewing again after a break of about 15 years before I decided to invest in kegs etc.
I will leave for the 10 days both for safety and to take out any off flavours. I guess if I keep the bin well sealed there should be little chance of infection in that time.
Thanks again for your advice.