King Ruddager Posted July 22, 2012 Share Posted July 22, 2012 I've just spent a week in the snow while my amber ale ferments and there's a good chance that the temperature has dropped a bit. I wrapped it in a warm quilt so hopefully that helped, but I'm still expecting it to be quite low. Is there a way to tell whether the yeast is still active? Perhaps I could take a sample, measure the gravity, add a bunch of sugar and see if anything changes? I plan on bottling it tomorrow (all things going well) which will be about the two week mark. Link to comment Share on other sites More sharing options...
Guest Posted July 22, 2012 Share Posted July 22, 2012 what was the SG before you left and what is it now? What was your target FG? If within tolerances of what the recipe was then you are fine, if it's higher then it still may have a bit to go. I often run a fast ferment test on my brew to know what the FG is likely to be. Yob Link to comment Share on other sites More sharing options...
Guest Posted July 22, 2012 Share Posted July 22, 2012 Just take a Gravity reading now and take one in 24 hours time. If it is the same then you should be right. However, if you provide us with the recipe you used we can give you an estimate expecting gravity. Link to comment Share on other sites More sharing options...
King Ruddager Posted July 22, 2012 Author Share Posted July 22, 2012 Recipe was a can of OS Draught, 500g light dry malt, 1.5kg can of amber malt extract and 25g fuggles, which I boiled and strained into the wort. OG was 1.052 My main concern isn't that it didn't fully ferment though as it did have almost a full week of me keeping it at 20 before I left. I'm more worried that whatever magic that is supposed to happen next in the bottle won't happen. Link to comment Share on other sites More sharing options...
Guest Posted July 23, 2012 Share Posted July 23, 2012 No need to worry, it'll happen. I CC my brews at 2C for around a week and I have never had a problem. Just keep the bottles at 18C or so for a few weeks and she'll be fine. Link to comment Share on other sites More sharing options...
King Ruddager Posted July 23, 2012 Author Share Posted July 23, 2012 Good to hear [happy] Well, I just bottled it and got 28 and three quarters of a bottle so I'm a pretty happy man at the moment Link to comment Share on other sites More sharing options...
Guest Posted July 23, 2012 Share Posted July 23, 2012 No need to worry, it'll happen. I CC my brews at 2C for around a week and I have never had a problem. Just keep the bottles at 18C or so for a few weeks and she'll be fine. Have you changed your temps Bill? Whats your F2 set to? I have mine now at 2'c with 1.5'c as F2... Link to comment Share on other sites More sharing options...
Guest Posted July 24, 2012 Share Posted July 24, 2012 Nah mate, my temps are the same. F2 is still set at .5C. I've been thinking about changing it when dropping the temp down so far mainly because it wouldn't matter if it raised to even 5C before it regulated. But then I thought I couldn't be bothered stuffing around every time I use the fridge at ferment temps and knowing me, one day I am sure to forget to change it back. Also when the temp moves so far from F1 it will be running a lot longer to bring it back down. Obviously when temps are so low there isn't a real need to use heating. Link to comment Share on other sites More sharing options...
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