St Peters IPA

[jimmybobbird]

Just bottled some IPA as a Christmas brew. The guide stated that fermentation would be complete after 4 - 6 days. I waited 8 days to make sure as I think 4-6 is a touch quick and my hydrometer stayed static at 1022 (seems a bit high?) for a couple of days. I seem to have a phobia about making sure the fermentation is complete but still thinking not enough time has passed (is there a name for this phobia? Dontbelieveahydrometerphobia?)

Anyone else have this incomprehensible and ridiculous condition? Or am I the only one? I assume this condition reduces with experience or will I go to my grave thinking fermentation has not completed yet?

Done about 10 brews now and had no negative repercussions.......It's got to be me.

Oh, and if you are passing St Peters brewey in Norfolk at all it is well worth a visit. I went to a wedding there a few years ago and it is fab.

[jimp2003]

What was the recipe jimmybobbird?

1022 does seem a bit high for the FG for a standard IPA. What was the OG and what temp did you ferment at?

I have always left my brews for two weeks before taking a reading unless there has been no obvious signs of fermentation before that.

[jimmybobbird]

Oh No......Engage panic mode!

OG was 1050 making a 4.3% IPA. Just fermented at room temp approx 20 degrees C.

Just used the standard instructions from the pack - first time I have had a hop sachet to bung in at the start of fermentation.

Will see how many bottles split.....eeek

Suppose it does not matter how long you leave it providing contamination does not occur? Could I leave my brews 2-3 weeks without issue?

[Jocky]

You could leave it, but think you may be better off buying some more yeast and making a starter to get it going properly.

[Padalac]

Rouse the yeast? I had problems with a brew getting stuck around 20 a while ago but I got around it by giving the bucket a bit of a shake each day. Eventually I got the readings down to 10. If you buy/harvest a better yeast you prolly won't get any more stuck ferments.

[Rookie]

Just bottled some IPA as a Christmas brew. The guide stated that fermentation would be complete after 4 - 6 days. I waited 8 days to make sure as I think 4-6 is a touch quick and my hydrometer stayed static at 1022 (seems a bit high?) for a couple of days. I seem to have a phobia about making sure the fermentation is complete but still thinking not enough time has passed (is there a name for this phobia? Dontbelieveahydrometerphobia?)

Anyone else have this incomprehensible and ridiculous condition? Or am I the only one? I assume this condition reduces with experience or will I go to my grave thinking fermentation has not completed yet?

Done about 10 brews now and had no negative repercussions.......It's got to be me.

Oh, and if you are passing St Peters brewey in Norfolk at all it is well worth a visit. I went to a wedding there a few years ago and it is fab.

Some extracts end up with a higher F G than others, what brand did you use?
You bottled too quickly, even if the fermentation is done there are other things the yeast needs to do before you rack the beer. I've given beers more time that have ended up slowly dropping some more points. Personally I leave my beer go for at least two weeks before I take a gravity reading.