Longest Ferment yet

[Doug]

Usually my bubbling is finised about day 4, no activity at all so for the next 4 days after that I leave it be just to settle before kegging.

However this time at end of day 5 I am still getting every minute the gurgle of fermentation.

Not that I am worried as it started at 1082 and yesterday it was still slightly high at 1025. I am sure by Monday I will be solid at 1020.

Just thought I'd tell you all

Doug

[mysterio]

Sounds pretty normal for a high gravity beer.

[StrangeBrew]

DaaB, at what gravity in a 40 pint brew would you recommend using two sachets of yeast or should we gauge that in grams of yeast seeing as some are 6g and others 11.5g?

[StrangeBrew]

The Black Moor Stout I've just done had extra DME and OG 1055 and all I used was the small sachet of yeast that came with the kit. The yeast didn't struggle at all so maybe it's success is down to DBE!

PS...Doug, sorry for hi-jacking your thread.

[StrangeBrew]

Thanks for the pointer, I'll consider that with future brews.

Would an excess of ester flavours necessarily be a negative thing? I guess it depends on what you are trying to achieve.

[The Cardinal]

I just started drinking a Geordie Lager kit that I bottled a couple of weeks back. The SG was 1042, and the FG was about zero or as near as dammit. Anyway, it took about 16 days (!!!!) to fully ferment, but - in the end - ferment it did.

I think it might have been a bit chilly early on, so on the second week I turned up the heating and added a little bit of yeast nutrient. Turned out OK in the end (OK for Geordie lager anyway)

[Dan]

down to zero? thats quite low!

[The Cardinal]

Some people prefer to add sugar rather than malt

Indeed so. A bucket load of Tate & Lyle

[Doug]

Well down to dead on 1020 for 2 days running so barrled it today. Even if I say so myself. Orange peelish/roast chestnuts almost muldwine smelling and one of the best smelling beers I have ever done (the sample i took off at last reading today was no let down!). Evene now I am itching to finish of this barrel and get my laughing gear into this one.

Saying that at 85p per pint it's blumin expensive HB this one. However I think it's going to be the best one yet (1082-1020)/7.45 = 8.3%ish me beauty and tastes of autumn.

[booldawg]

If its the Barley Wine your fermenting at the moment then mine is taking an age too. It did get stuck for 3 days but has now been in the FV for 17 days. It started at 1088 and was 1016 yesterday. I'm hoping to bottle tonight as I doubt it'll drop below that. Should be ready bang on for Christmas!

[steve_flack]

I had a couple of high gravity ales slow right down towards the end and take three weeks to finish. Always attenuated well in the end and came out lovely.

[Doug]

Yepp It's the latest concotion JB Berley Wine a Brewferm Crimbo, another 950g Barleywine a 500g DME and a brewpack brewbag thingy.

But This is my pre crimbo warmer. I will start another 2 of in the next week or so to get me through the season of F-ing Slade records, Cliff Richard mediocrity. and worst of all the enforced almost endless round of dissapointment when you realise why you move out and buid a life for yourself away from relatives.

[chopperswookie]

to get me through the season of F-ing Slade records, Cliff Richard mediocrity. and worst of all the enforced almost endless round of dissapointment when you realise why you move out and buid a life for yourself away from relatives.

here here bah humbug!