Too cool fermenting room temp ?

[mwone13]

Hi all, just brewing up something for christmas. Went with the Hobgoblin clone and a few changes. I did'nt have 3.48kg of LME so I used the 3Kg I had (could this cause my problem).. I have choc malt, cara pils, special B. Fuggles 60g goldings 45g. All went well brew day. Fermenting begun at rapid rate, but after day 4 it continued and slowed and now at day 8 and it's still going bubbling slowly.

I started with a 1050 reading and have just checked after day 8 with a 1020 reading .... The room has been a fairly cool 20c roughly. Is this the reason? and if so is it a problem or will it just take a bit longer....? Or is it something to do with the quantity of LME.

Really appreciate some help .

Many Thanks guys.

[Kev888]

20 degrees is fine - near perfect in many cases for ale yeasts. 3kg of LME sould also be fine, the 1/2kg under should just have made a slightly weaker beer; I'm guessing from your OG that you made something like 5 gallons with it?

8 days and still bubbling isn't 'especially' strange either, depending on how fast the yeast got going, BUT I'd have expected it to be closer to finishing by now (with the gravity heading for around say 1014 or so). Is it possible that the beer itself is cooler than you think - or that the current gravity reading was inaccurate or something like that?

Cheers
Kev

[mwone13]

Cheers Kev,

I've warmed up the room,(and nearly killed our guinea pigs in the process they are right by the radiator misses not happy) and things seems to moving along a bit quicker now. Thanks for the reply. I've made 19 ltrs with it. I shall stay patient.

Many thanks
Mark