The IPA is still fermenting... just

[drbell]

Thanks for all the help and advice so far. I said I'd post an update on the possibly stuck beer, so here it is (copied directly from my blog again):

Great news. The beer is still fermenting. I popped the top off and gently dropped the hydrometer in. The reading was 1016, unmistakeably less that the previous reading. There were also some bubbles (though not that many) on the surface. I chose to give it another very gentle stir, being very careful not to splash at all. I think this will be the last stir as I really don’t want to risk introducing oxygen to the beer now.

I also measured the temperature of the beer, as it was pointed out to me that the temperature of the beer can often be a lot lower than the room temperature, and of course brewing guides refer to beer temperature. The beer was at 16.5 degrees, about a degree lower than the room temperature. I suspect this really is on the limit of what I can expect to produce beer consistently well, so depending on the success of the wine and the next beer (which hopefully won’t suffer the same boiler problems) I might have to seriously consider some form of heating for the brewery.

This temperature also means, according to my research, that I can actually lower the hydrometer reading by a point, meaning it is actually at about 1015, very close to 1014 - the highest target gravity for bottling according to the instructions.

Overall I am very relieved to see proof that the beer is still alive and kicking, even if it is a little sluggish. I will take another reading on Saturday, but will probably not be able to bottle until at least the following weekend anyway, so it will likely get another 10 days to finish fermenting.

[drbell]

Thanks Daab (again) for some helpful advice. You really are very quick on here...
I guess as a newbie the thought of deviating from the manufacturers instructions (and correctly sized sachets of everything) makes me nervous.

My next kit is a Brewpak's Linthwaite light (which I have no idea what it will taste like but fancied a gamble). Will the Brupak's yeast be better than the Munton's?

I'm also considering following your instructions to warm up the yeast first next time, rather than just sprinkling it straight on.

Thanks again.

[stevezx7r]

DaaB, I hope he means creating a starter and not getting the blow torch out

DrBell, the Linthwait Light is a very good beer, iirc it was one of the first ones I did.

My advice, fwiw, is to leave well alone i.e. no more stirring just check the gravity on Friday and then again on Saturday and if it's the same it's stopped fermenting. If the gravity is at or close to what it should be, bottle or keg it.

When I started brewing I found the hardest thing to do was leave it alone - a watched kettle and all that.

Steve.

[drbell]

Thanks for the replies. I would love to bottle on Sat or Sunday, to get it done before being busy for a full week, but its clearly fermenting very slowly still. I'd rather leave it longer to see if it drops any more. I suspect readings on Friday and Saturday will look about the same due to the slow fermentation even if its still going...

I have read that the beer shouldn't be left with the sediment in any longer than necessary. Will I cause any noticeable damage to the beer if it has almost stopped now but I leave it for another week, or perhaps even longer?

[stevezx7r]

Iirc I left a beer in primary for about two weeks after it had finished fermenting and noticed no bad tastes/smells. I think the max someone else did was around three weeks but you would have to check.

Steve.

[MightyMouth]

The beer was at 16.5 degrees, about a degree lower than the room temperature. I suspect this really is on the limit of what I can expect to produce beer consistently well, so depending on the success of the wine and the next beer (which hopefully won’t suffer the same boiler problems) I might have to seriously consider some form of heating for the brewery.

I use fish tank heaters to warm the beer. Works very well and cost very little.

Another alternative is to brew lagers in the colder months and ales in the warmer ones.

[drbell]

Thanks for the replies.
I'd like to avoid using heaters actually in the beer and wine if possible. I'm hoping that the kits will continue to be ok at this temp. If not, Im considering fitting a small tubular heater with a plugin thermostat in the cupboard.

[steve_flack]

I have read that the beer shouldn't be left with the sediment in any longer than necessary. Will I cause any noticeable damage to the beer if it has almost stopped now but I leave it for another week, or perhaps even longer?

It'll be fine. You want the yeast there to clean up after itself. A week or two won't hurt it.