Quick Question

[PaulRaynorStoleMyKFC]

My Geordie Yorkshire Bitter is coming to the end of its ferment ans is down to 1012, is this what it should be finishing on?

I have a steady reading over 2 days but the temp has dropped to just under 18degC so It could be a case of a stuck ferment.

I slung the instructions as I found the ones on this site far more useful however I wish I has recorded my target gravity.

do you reckon I am ok to bottle at this? dont fancy picking shards of glass out of my eyelids.

Cheers Brewsters

[Ditch]

How long's it been in the FV? Ten days is the industry standard.

[PaulRaynorStoleMyKFC]

Its been in a week, but will give it till the weekend.

Just itching to get my coopers stout going next.

Cheers cha!

[OldSpeckledBadger]

Stuck fermentations occur at higher gravities than that (around 1.020 is a favourite). If you've had the same gravity for 2 days running then it's finished and OK to bottle although leaving it in the FV for another few days will allow more of the yeast to drop out of solution prior to bottling resulting in a thinner and therefore more stable yeast layer in the bottles.

[PaulRaynorStoleMyKFC]

Cheers for the guidance OSB,

Think I will leave it to the weekend.

I heard a rumour that Coopers Stout is a bit of a vigourous Fermenter so will still have plenty of time to fill my Keg with stout for a New years bash.

All the best

[scottmoss]

Cheers for the guidance OSB,

Think I will leave it to the weekend.

I heard a rumour that Coopers Stout is a bit of a vigourous Fermenter so will still have plenty of time to fill my Keg with stout for a New years bash.

All the best

Yes i've heard about the coopers fermentation! I've been told to put your fermentor in a bin bag so it doe's not go everywhere!