Would this be OK to bottle?

booldawg · Post by **booldawg** » Tue Jan 15, 2008 7:35 pm

I've had my Fixby Gold in primary for 16 days. I pitched some dry beer enzyme on friday after it stuck at 1016 for 2 days. Its down to 1010 now, which is an ideal TG. I was expecting a bit lower as I'd added the DBE. Its sat at 1010 for well over 24 hours but I notice bubbles rising to the surface every 4 or 5 seconds. Erring on the side of caution tells me to leave it another 24 hours but the impatient side tells me to bottle tonight. Just how still is the surface of a correctly fermented out brew, are we talking no bubbles at all?

oxford brewer · Post by **oxford brewer** » Tue Jan 15, 2008 7:54 pm

I would leave it a few more days yet as it could still drop lower.
How much priming sugar are you going to use?

booldawg · Post by **booldawg** » Tue Jan 15, 2008 7:56 pm

oxford brewer wrote:I would leave it a few more days yet as it could still drop lower.
How much priming sugar are you going to use?

Half a teaspoon per 500ml bottle.

oxford brewer · Post by **oxford brewer** » Wed Jan 16, 2008 7:10 pm

Did you bottle it last night booldawg?Hopefully the beer should be ok but you might want to check a bottle after a week to see how much carbonation the beer has.

booldawg · Post by **booldawg** » Thu Jan 17, 2008 9:18 am

Hi OB. It'd gone down to 1008. Should've really waited another 24 hours as the gravity had dropped since the day before. I watched the surface for a few minutes and it was still so decided to bottle. 16 days in primary was far too long!

I've bottled one in a plastic PET bottle the same size and level of priming as the glass ones so can do the squeeze test on that. Also I'll open a bottle every other night for the warm week just to make sure. Put it this way; I've done alot worse

oxford brewer · Post by **oxford brewer** » Thu Jan 17, 2008 6:48 pm

When you find the ideal carbonation level for you, then place the bottles somewhere cold to stop the yeast from working.

booldawg · Post by **booldawg** » Thu Jan 17, 2008 7:45 pm

oxford brewer wrote:When you find the ideal carbonation level for you, then place the bottles somewhere cold to stop the yeast from working.

How long would I have to keep it in the cold before the yeast is totally dormant? I like to cold condition in the garage for 2 months anyway. Just had visions of bringing it back in the warm and it kick-starting the yeast again

oxford brewer · Post by **oxford brewer** » Mon Jan 21, 2008 6:58 pm

If you cold condition them for 2 months then I dont think the yeast will give you to much trouble with continuing fermentation.

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Would this be OK to bottle?

Would this be OK to bottle?