Am i done?

[Minus The Bear]

I have my first kit a brupaks colne valley bitter and it has been in the FV for almost 2 weeks. it's currently on 1016. the instructions say it should finish at 1010.

I could either barrel it as it is or the other option is to put dry beer enzyme in it.

Any advice would be great.

[J_P]

Have you tried rousing the yeast with a sanitised paddle?

[Minus The Bear]

yeah i did that on tuesday and it hasn't moved, there are some small bits of white head but not much.

[andyp]

Taste a sample. If it's not noticeably sweet then you're probably done.

What was the OG?

[Minus The Bear]

Just had a taste and its not sweet at all, quite bitter though.

The OG was 1038.

[andyp]

Hm. that's only about 3.2% maybe 3.4 after the priming sugar(?) has done it's work. Still, it does sound done and it should taste good, the bitterness will mellow over a few weeks.

[Minus The Bear]

Thanks for that, i think i will put it in the KK tomorrow. I'm not too worried about the strength, will just have to have more!

I have had trouble keeping the temperature up where i have it in the kitchen, i think that may have had an effect.

I'm building a jim's cupboard for my next brew, and also think i will get myself some yeast vit.

[StrangeBrew]

It might be worth adding Dry Beer Enzyme and giving it another two to three days to see if a lower gravity can be achieved.

I know it probably doesn't help you now but I've just kegged my Colne Valley Bitter today, although I must mention that I added extra DME and added dry beer enzyme when I pitched the yeast, I also dry hopped in the primary.

The last two brews I've done I have added dry beer enzyme when I've pitched the yeast and successfully attained a low FG.

Colne Valley Bitter
Extra 500g Medium Spray Malt added.
Brew Length 40 pints
OG 1048 @ 22c.
Gervin English Ale Yeast re-hydrated in 200ml pre-boiled cooled water.
Brupaks Dry Beer Enzyme added when yeast pitched.
Dry hopped in FV when initial fermentation slowed with 8gr Challener + 10gr Goldings.
Hop bag removed and kegged with 75g Brewers Sugar after 14 days fementation.
FG 1003 @ 20c.
ABV 5.89%


Edit: I had a similar FG with a Woodforde's Wherry, kegged at approx 1016/1017 and although not as strong as I'd like it was still very enjoyable.

[Minus The Bear]

Thanks for the info matey, i think i will just barrel it as it is then i can get cleaned up for the next kit!

so you can add extra DME to increase the OG, which i assume increases the alcohol in the final brew?

Also, do you ever use the brupaks yeast?

[anomalous_result]

You can add extra DME to increase the OG and abv, but I think it was used in that instance to give the added enzyme something to go at that's nice and easy before it gets to work on the harder to ferment stuff that's left over from your stuck fermentation.

[Minus The Bear]

I have now put the beer in the KK and start to patiently wait.

Apart from priming the barrel and lubricating the seal before putting the lid on is there any sort of maintaining i need to do to keep the beer at its best?

I have an S30 canister at the ready for pressurising when it needs it.

[Minus The Bear]

Just had to have a snifter of this after 5 days, i must say there is plenty of pressure as i had a bit of a spurter. Other half won't mind as i used my towel to mop the carpet!

Tastes pretty decent after this short length of time, the bitterness that was there before is going down nicely.

[StrangeBrew]

Just had to have a snifter of this after 5 days, i must say there is plenty of pressure as i had a bit of a spurter. Other half won't mind as i used my towel to mop the carpet!

If there's too much pressure in the keg producing more head than beer you can always gently pinch the brown rubber together with your fingers either side of the pressure release hole on the S30 valve to let a little gas out.