Brewferm Blues?

[PMH0810]

Grand Cru still has a veritable krausen in a brewcupboard currently averaging 18 degrees.

Bubbles = no worries, right?

Edit: A timescale would help my question (typed original message whilst enjoying my Scottish Heavy...)

It's been bubbling away for a fortnight now - as long as it's bubbling I havbe no worries?

[Minus The Bear]

Thats quite a long time, i would have expected it to be done by now.

Have you checked the gravity? How does it compare to the original gravity?

[Waffty]

The 'cover-all' literature with the Brewferm kits state a fermentation period of 10 days, at a temp of 25 degrees C.

So at 18 degrees, it could well take a little longer.

If you can check the gravity, it will give you a better indication as to where you are in the process.

For my 2p worth, bubbles are good i.e it's usually time to worry when the thing stops, for no reason

[PMH0810]

Thank you both

Last gravity check (despite the bubbles) was at 1.030 about 4 days ago. Will be checking again Saturday.

[Waffty]

Last gravity check (despite the bubbles) was at 1.030 about 4 days ago. Will be checking again Saturday.

Mine stuck at 1030, so if you're Saturday check is 1030, then it may well have run out of fermentables as mine did.

If so, get it in the keg & leave it for 8 weeks or so

[Chris The Fish]

1030 is on the high side, mine went to 1008 from 1080 after 11 days although i did use WB06 Yeast. (thats from a double batch using 2 kits)

its a belgian style beer so some yeastiness in the brew is acceptable, although i wouldnt leave it in there much longer as it will take on a distinctly yeasty flavour which gets a bit overpowering.

if you want to slow things down, and ensure its off its yeast cake you could always dump it into a secondary providing the FG reading is acceptable.

fingers crossed for a low number!

chris

[PMH0810]

1030 is on the high side, mine went to 1008 from 1080 after 11 days although i did use WB06 Yeast. (thats from a double batch using 2 kits)

chris

You don't know how happy you've made me; this a.m. reading was approx 1006-8 and only on the packaged yeast??? Will be bottling today.

[Chris The Fish]

You don't know how happy you've made me; this a.m. reading was approx 1006-8 and only on the packaged yeast??? Will be bottling today.

Excellent news!, mine was drinkable after about 10 minutes, you may want to leave it a bit longer for a much better flavour!!

[Waffty]

1030 is on the high side

Sorry, confusing things a bit here i.e my 1030, was from a Chrismas bru, so, it was only 10 points over, as the FG is reported to be 1020 but in my case, there were no fermentables left i.e I popped in some extra malt & off it went again, which I don't think it would have done, if my issue was a yeast/temp problem.

Sorry for the confusion

Darren.

[PMH0810]

Bottling done. sampling done. Cloudy, crisp, dry abso-bloody-lutely stunning.

Is getting left for Xmas; with my dogbolter and, hopefully, Old Bruin...

[Chris The Fish]

Bottling done. sampling done. Cloudy, crisp, dry abso-bloody-lutely stunning.

was yours a dark colour or as per the pic on the can? (see other thread!)

be interesting to know as mine was quite dark.

cheers

Chris

[PMH0810]

Around a pale ale colour, cloudy (obviously) as secondary is in the bottle for me, but a nice yellow/brown and looks like it'll clear to a good golden colour.

Extra fermentables were 550g of candi crystals.

[Chris The Fish]

Cheers PMH, I dont know why mine came out dark brown, i used mostly candy sugar (clear type) and a touch of wheat spray malt, i think this may have caused it to go dark.

Cheers anyhow..

Chris

[PMH0810]

I always find the use of spray malt darkens my ale. Doesn't adversley affect the flavour, just darkens the beer.

Give it 6 weeks, then tell me how it tastes.