Guest Posted October 3, 2012 Share Posted October 3, 2012 Hi guys. The current brew I have down is still bubbling away with no signs of stopping anytime soon. It's now 12 days in. Yes the bubbling rate has slowed from the initial 4-5 days, but today upon checking it, it seems to have almost back flipped & increased again. There has been no drastic temperature change from the 18\xb0C the brew was put down at. It is not a temperature controlled brew & ambient temperatures are all that influence it. At most it rose to approx 20\xb0C in the early days of fermentation. Final Gravity estimates suggests it should finish at around 1.015. Do I simply give it another couple of days, & do a SG reading & go from there? All thoughts welcomed. Beer. Link to comment Share on other sites More sharing options...
Hairy Posted October 3, 2012 Share Posted October 3, 2012 Bubbles in the airlock do not necessarily indicate fermentation is continuing. Take a reading to determine the current SG and compare that to estimated FG. That will give you an idea of where you are at. Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 Only use your Hydrometer as a tool to determine if fermentation has finished or not. As far as I am aware there is no other certain way to tell. Airlocks create confusion... ignore it! Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 Pretty much what I already thought. Normally I wouldn't be overly concerned, but this brew has behaved differently over a longer period than I am usually accustomed to. I only use the airlock as a rough guide to when I should begin looking at SG. I'm quite excited about the end prospects of what I mixed together for this brew, & just didn't want to ruin it by acting on poor assumptions. Thanks guys. [happy] Beer. Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 I just took a SG reading, & is currently @ 1.020. A few more days I guess. [pouty] Tasted yum. A bit more hops next time though. [biggrin] Beer. Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 raise the temps slowly toward the end of fermentation to aid in yeast finishing the job. Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 raise the temps slowly toward the end of fermentation to aid in yeast finishing the job. As you suggested, I've just flicked the switch on the heat mat. I'll take SG readings each day from here on in. Cheers, Beer. Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 why waste that much beer? Raise temps 1'c per day and check it in 4 days... done. Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 I hearin' that Yob. (about wasting beer) So you think it'll take maybe 4 days to drop from 1.020 down to 1.015-1016? Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 I hearin' that Yob. (about wasting beer) So you think it'll take maybe 4 days to drop from 1.020 down to 1.015-1016? It might take 1 day... but yes probably 3-4 days.. dunno... but thats what Id be doing.. Have patience, beers can benefit from extra time in the FV after FG is hit to clean up... dont be in a rush to get it out of the FV... Hard I know, but something you should be learning. Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 Have patience' date=' beers can benefit from extra time in the FV after FG is hit to clean up... dont be in a rush to get it out of the FV... Hard I know, but something you should be learning.[/quote'] That is a philosophy I understand, & adhere to as best I can. I work pretty crappy hours, so for me it's all about timing my brew cycle to work in with the available free time I have to brew & bottle. It's just some brews won't LISTEN!! [lol] Beer. Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 for me it's all about timing my brew cycle to work in with the available free time I have to brew & bottle. almost impossible... Yeast are a living organism and can be very unpredictable at the best of times... A longer cycle is better than a short tight one as it allows the flexibility to bottle earlier if it's all said and done and if not then it goes to plan.. Often quoted coz it's a good one.. 3 weeks for Ales - week 1 = Ferment week 2 = Condition / Finish week 3 = Cold Condition / Bottle. If it's not finished in those two weeks then you have bigger problems to address [lol] Yob Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 ....sorry I did mean to add, my cycles are weekly....not monthly...No let's NOT go there! [lol] Beer. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted October 3, 2012 Share Posted October 3, 2012 ....sorry I did mean to add' date=' my cycles are weekly....not monthly...No let's NOT go there! [lol'] Beer. [lol] [sideways] [lol] Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 lol @ Beerlust.... that was fanny!!... oops, I mean funny. I kegged only last Sunday 2 brews I had in that had been finished for at least 5 weeks. They were sitting there for nearly 7 weeks all up. I either had something on or just couldn't be stuffed doing it. Kegged last Sunday and drinking them last Tuesday (2 days later being last night) and there is a huge difference to what they would be if I kegged them as soon as they were ready. Patience is king. Link to comment Share on other sites More sharing options...
Lotm Posted October 3, 2012 Share Posted October 3, 2012 Ahhh. The waiting game. Never been good at it. Particularly when I have nothing to drink. [crying] Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 Hiya Lotm. You sound like me. (though I do have a little bit stockpiled) We both need more fermenters. [crying] Beer. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 3, 2012 Share Posted October 3, 2012 [lol] I finally caught up with all my empty bottles - 9 months later. What was that about monthly cycles...? [innocent] Link to comment Share on other sites More sharing options...
MikeyBycrikey Posted October 3, 2012 Share Posted October 3, 2012 Geez I wish I had nothing to drink, got 2 kegs in a fridge, 3 kegs sitting around waiting to be drunk, two kegs worth of beer fermenting and only one free keg to brew for when current ferment is over, and I just bought 150kg of grain (bulk buy through brew club). God dammit I just want to make more! (sorry, had to complain to someone) Link to comment Share on other sites More sharing options...
Guest Posted October 3, 2012 Author Share Posted October 3, 2012 Beerlust throws a coin into the air. . . Heads, he hopes a brand new fermenter lands on MikeyBycrikey's front door step. . . Tails, he hopes ONE or more of MikeyBycrikey's fermenters springs a leak. . . .... Looks like it's "tails"! [lol] I wish I had your problem. Beer. Link to comment Share on other sites More sharing options...
Lotm Posted October 4, 2012 Share Posted October 4, 2012 I have 2 FVs. Both in primary and one batch just bottled. Still nothing to drink. Link to comment Share on other sites More sharing options...
Ivon T Posted October 4, 2012 Share Posted October 4, 2012 it's funny - actually took me 2 batches of barely bottle conditioned beer before I decided I needed a second FV... just bought a third (priming vessel) 2 days ago! [joyful] this is a very cool hobby.... Link to comment Share on other sites More sharing options...
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