andrewt16 Posted August 25, 2011 Share Posted August 25, 2011 So my real ale has been in the fermenter for the last 10 days and its still bubbling away at one bubble every 2mins however I checked the FG over the last three and it hasnt changed. Any ideas? Should i wait? If I bottle now Im going to get a very gassy beer correct? It started at 1062 and has dropped to 1011 and has been at that level for the last 3 nights. Any input appreciated. Link to comment Share on other sites More sharing options...
andrewt16 Posted August 25, 2011 Author Share Posted August 25, 2011 FYI: Real Ale can 350g Wheat Malt 500g Coopers Light Malt 250g Brown sugar 500g Dex 5g Saaz 10g Cascade 10g Corriander Seeds Peel of one Orange. Safale US-05 Link to comment Share on other sites More sharing options...
andrewt16 Posted August 25, 2011 Author Share Posted August 25, 2011 Oh and it tastes Wicked!!!!! Link to comment Share on other sites More sharing options...
Hairy Posted August 25, 2011 Share Posted August 25, 2011 It looks like it has finished. That would be around the expected FG and it hasn't changed for a few days so it is ready to bottle. Always trust your hydrometer[rightful] A bubbling airlock isn't really a sign of fermentation, it just means some gas is escaping. Its a bit of an unusual recipe there, glad it tastes good. And welcome to the Forum! Link to comment Share on other sites More sharing options...
Guest Posted August 25, 2011 Share Posted August 25, 2011 just to add a bit, just reachin g FG does not mean the yeast have finished working, they may have finished fermenting the sugars but will still be active cleaning up by products of the ferment, I ALWAYS leave for another 3-4 days to allow them time to do this and then I cold condition for 5 days minimun, you will find that with this process added that a cleaner beer is achieved. Yob Link to comment Share on other sites More sharing options...
andrewt16 Posted August 25, 2011 Author Share Posted August 25, 2011 Hairy: Yeah a very unusual recipe. Was experimenting a bit. Had started out looking for a real with a "hoegaarden feel to it but didnt like the taste so added a few more "bits to it" till it got to a mouthfeel i liked. There is a local brew here in Singapore by a local microbrewery that I ended up trying to emulate and Im a sucker for the body of thier golden ale, hence the wheat. So realistically it was a "rescue operation" that ended up with a VERY LONG ferment time. Now Day 11 (thursday) in the fermenter and its STILL GOING!!!! 1 bubble every 3 mins. FG hasnt changed. Link to comment Share on other sites More sharing options...
Hairy Posted August 25, 2011 Share Posted August 25, 2011 The SG is unlikely to change as it probably finished fermenting a little while ago. Ignore the bubbles in the airlock. As Yob said, the extra time you have left it in the FV will help clean it up. Let us know how it tastes once you have conditioned it for a bit. I'm curious to hear how Real Ale, saaz, cascade, coriander and orange blend together. Link to comment Share on other sites More sharing options...
Hoptimus Maximus Posted August 25, 2011 Share Posted August 25, 2011 Hairy: Yeah a very unusual recipe. Was experimenting a bit. Had started out looking for a real with a "hoegaarden feel to it but didnt like the taste so added a few more "bits to it" till it got to a mouthfeel i liked. There is a local brew here in Singapore by a local microbrewery that I ended up trying to emulate and Im a sucker for the body of thier golden ale, hence the wheat. So realistically it was a "rescue operation" that ended up with a VERY LONG ferment time. Now Day 11 (thursday) in the fermenter and its STILL GOING!!!! 1 bubble every 3 mins. FG hasnt changed. Ah Singapore - better check there are no goldfish in the fermenter giving off bubbles Link to comment Share on other sites More sharing options...
Damien E1 Posted August 26, 2011 Share Posted August 26, 2011 Ignore the airlock. In fact, throw the airlock out, or make some sort of kitchen ornament with it. Link to comment Share on other sites More sharing options...
Muddy Waters Posted August 26, 2011 Share Posted August 26, 2011 I love the signature Tony on AHB uses in regards to airlocks: "If by action, you mean airlock activity, I'm going to drop everything I'm doing, come over to your house, and choke a kitten in front of you as an object lesson." Link to comment Share on other sites More sharing options...
Hairy Posted August 26, 2011 Share Posted August 26, 2011 Ha ha[biggrin] Choke the kitten! Hang on, I hope he literally means choke the kitten and not figuratively.[crying] That would really teach them a lesson. Link to comment Share on other sites More sharing options...
weggl Posted August 27, 2011 Share Posted August 27, 2011 If it had gladwrap insread of the air lock you would be able to see if it had stopped. I reckon a visual is better way to go. Screw the top off and have a look if there are no bubbles on the top and the beer looks clear then it is ready. Andrew, when you get a rise in temp the air in the fermenter will expand and will bubble out through the air lock, I think that this is what is happening to you. Warren. Ps how do you keep it cool in Singapore? Bloody hot there.[ninja] Link to comment Share on other sites More sharing options...
Guest Posted August 28, 2011 Share Posted August 28, 2011 Screw the top off and have a look if there are no bubbles on the top and the beer looks clear then it is ready. this is not always the case, yeast strain dependant as well but.. ive had krausen stick round for a fair while after FG has been achieved, ive had krausen subside before FG was reached... Ive found huge variances in krausen behaviour and really.. the only way to know for sure is to take an SG reading.. [innocent] the rest of the 'signs' are indicitive only and shouldnt be used as a guide to where the ferment is at. keep the lid on too and use the hydrometer or refractometer if you have one (I dont but soon will) to tell you what you need to know, Id pretty much only ever remove the lid for 2 reasons. Dry hopping or if I had a stuck ferment the rest is needless increase in bacterial load risks. Yob Link to comment Share on other sites More sharing options...
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